Good morning here we will give you a recipe fish egg thob which is appetizing The way preparing it is very easy. You just need to be careful to get results from fish egg thob which has aroma and taste that can evoke our tastes.

So that the result of fish egg thob, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare fish egg thob delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Prepare 1 lb King fish or any other big fish
2. Prepare 1 egg
3. Prepare 1 cup coconut milk
4. Prepare 1 large onion
5. Use 6 green chilis (slit)
6. Take 1 tbs apple cider vinegar
7. Prepare to taste salt
8. Prepare 2 tbs finely chopped coriander leaves
9. Prepare 1 tsp turmeric powder
10. Prepare 1 tbs chili powder
11. Prepare 5 tbs olive oil

Grab the body in one hand and the head in the other. Firmly pull apart with a slight twisting motion. The head and innards should easily slip out of the body. Then, cut the tentacles from the head just below the eyes.

How to cook Fish egg thob:

1. Wash fish slices, marinate with turmeric powder, chilli powder and salt, keep for 30min
2. Cut onion into thin slices, heat a pan, pour 3tbs oil and fry fish (half done)
3. In the same oil add 2tbs more oil, add onion, green chilli, and cook until golden brown
4. Beat egg with pinch of turmeric powder and salt, add coconut milk and mix throughly
5. Now in low flame, pour the mixture, add little more salt, and pour slowly and stir, once it started boil, add fried fish, and cook for 5 min until the mixture comes thick. Put off fire, add vinegar and coriander leaves and cover for 10 min
6. Now serve with coconut rice or ghee rice
7. Done and ready to serve!

Remove the skin from the flesh and the beak from the center of the tentacles. Tum Kai Mot Daeng is a salad made from the eggs of large red ants! Combined with fresh Thai herbs, it is most commonly eaten across Northeastern Thailand. Red Ant eggs are soft and juicy with a slightly sour lime-like taste. Ant eggs are only in season February to June, making them somewhat of a Thai delicacy.

me, the simple preparation of Fish egg thob above can help you prepare food that are delicious for family/friends Hope it’s useful and good luck!