Tom Yum Snakehead Fish (with Roe)

Name: Tom Yum Snakehead Fish (with Roe)
Ingredients: 2 medium snakehead fish with roe; Tom Yum herbs; 1 pack mixed mushrooms (from the market); 2 stalks lemongrass; 1 piece galangal; 3 kaffir lime leaves; 1 lime; 7-8 Thai chilies (to taste, crushed or pounded); 1 stalk culantro; 2 sprigs cilantro; 2 shallots (crushed); 1 tomato; Seasonings; 1 teaspoon salt; 2-3 teaspoons fish sauce; 1 teaspoon seasoning powder (such as chicken bouillon); 1/2 teaspoon MSG (optional)

Jan Jantima @cook_5688010

Bangkok,Suphanburi

Snakehead fish is delicious no matter how you cook it. Today, we're making Tom Yum as usual!

Jan Jantima @cook_5688010

Bangkok,Suphanburi

Snakehead fish is delicious no matter how you cook it. Today, we're making Tom Yum as usual!

Saved

Ingredients

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2medium snakehead fish with roe
Tom Yum herbs
1 packmixed mushrooms (from the market)
2 stalkslemongrass
1 piecegalangal
3kaffir lime leaves
1lime
7-8Thai chilies (to taste, crushed or pounded)
1 stalkculantro
2 sprigscilantro
2shallots (crushed)
1tomato
Seasonings
1 teaspoonsalt
2-3 teaspoonsfish sauce
1 teaspoonseasoning powder (such as chicken bouillon)
1/2 teaspoonMSG (optional)

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Steps

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1

If you buy the fish from the market, ask the vendor to clean and save the roe and belly. Cut open the belly, remove any food remnants, and wash thoroughly to remove all slime (this helps prevent a fishy smell).
2

Wash and slice the mushrooms, then set aside. Fill a pot with water, add salt and seasoning powder, and bring to a boil. Add the Tom Yum herbs, then the mushrooms. Once boiling again, add the fish and cook for 15-20 minutes until done.
3

Once cooked, season with fish sauce, lime juice, MSG, crushed chilies, chopped cilantro, and chopped culantro. Stir well and serve hot with steamed rice. Enjoy the flavorful broth!
4

If you like a more sour taste without adding too much lime, you can also add tamarind juice for a different but equally delicious flavor.