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Ajinomoto Thailand
Banner of Snakehead Fish Curry Sauce with Rice Vermicelli
Banner of Snakehead Fish Curry Sauce with Rice Vermicelli

Snakehead Fish Curry Sauce with Rice Vermicelli

5.00 / 5
40
Mins
 Intermediate
2-3
Servings
Ingredient

Water 

4 cups

Fingerroot, cut 

½ kilogram

Red shallot

3 shallots

Dried chili

3 tablespoons

Lemongrass, sliced

2 tablespoons

Small garlic cloves

1 tablespoon

Mature galangal, sliced

2 tablespoons

Salted fish, fried

1 tablespoon

Fish sauce

1 tablespoon

AJI-NO-MOTO®

2 teaspoons

Snakehead fish

500 grams

Bird eye’s chili, pounded

6-7 chilis

Kaffir lime leaf, shredded

5 leaves

Fish ball 

150 grams

Rice vermicelli and fresh vegetables (optional) such as hairy basil leaf, dill weed, long bean and mung bean sprout.

Nutrition
Energy
(kcal)
280.00
Carbohydrate
(g)
18.00
Fat
(g)
6.25
Protein
(g)
38.00
Sugar
(g)
N.A.
Sodium
(mg)
1363.90
Per serving
Product in this recipe
Product in this recipe
Direction

 1.  Boil water and add fingerroot, shallot, dried chili, lemongrass, garlic, galangal, salted fish, fish sauce and AJI-NO-MOTO®. Cook them for 5 minutes.

 2.   Then add snakehead fish until it is cooked well. Then remove fish and other ingredients and leave them. Keep the cooked water.

 3.  Select only fish fillet and blend it with the boiled ingredients. Then put into the cooked water. Heat the water until it boils well.

 4.  Add pounded bird eye’s chili, kaffir lime leaves and fish balls. Boil them well. Serve with rice vermicelli and preferred fresh vegetables.

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