MISE EN PLACE

  • Fire Spice | Burmese packet
  • 1/4 C shallots, peeled, sliced
  • 2 T garlic, peeled, sliced
  • 1” ginger root, peeled, sliced, (approx. 2 T)
  • 1 Thai or serrano chile, stemmed, sliced
  • 30 fresh cilantro stems, roughly chopped
  • 2 T Kosher salt
  • 2 T water
  • 5 T canola oil
  • 1 T brown miso
  • 1 T rice flour
  • 1 qt vegetable stock (low sodium)
  • 1 medium red onion, peeled, sliced thin
  • 2 medium fresh tomatoes, diced
  • 1-15 oz can of chickpeas (no added salt), rinsed
  • 1-8 oz can of bamboo shoots, julienned
  • 1 1/2 lbs white fish, skinned and cut into 3” pieces (SeafoodWatch.org recommends Pacific cod or Pacific rock fish)
  • 1 scallion, sliced thin
  • 2 T fish sauce
  • 2 T lime juice, freshly squeezed
  • 1 lb of 1/16” wide rice noodles (cooked per package instructions)

Prep Time: 40 min
Cook Time: 20 min
Serves: 6 – 8

HOW – TO

  • In a blender, puree Fire Spice | Burmese packet, shallots, garlic, ginger, chiles, cilantro stems,
    1 T salt, water and 2 T oil into a paste.
  • In a small bowl, combine the miso, rice flour and 1 C vegetable stock and whisk until smooth.
  • Heat remaining oil in a heavy pot over medium-high heat. Put onions and remaining salt into oil and cook for 5 min, stirring occasionally until tender.
  • Turn heat down to medium, add blended paste and cook, stirring frequently until paste is fragrant and begins to stick, about 5 min.
  • Add tomatoes and cook for 5 min. Add miso mixture, remaining stock, chickpeas and bamboo shoots.
  • Bring to simmer, add fish and cover until fish is cooked through, about 8 min.
  • Finish with scallions, fish sauce and lime juice.
  • Serve in bowls over rice noodles and garnish with bean sprouts, sliced chiles, cilantro, Thai basil and lime wedges.

GARNISH OPTIONS

  • Bean sprouts
  • Fresh cilantro leaves
  • Thai or jalapeño chile, sliced
  • Thai basil leaves, torn
  • Lime wedges