Khem-mak-nat

Name (Thai)

เค็มบักนัด

Name (English)

Fermented fish with pineapple

Local name

Khem-sap-pa-rot Khem-bak-nat

Fish normally used

Pangasius hypophthalmus (Sa-waai)

Pangasius lamaudii (Tay-poh)

Product

Fishery

Ingredients

Fresh water fish. Salt, pineapple.

Fermentation

3 months.

Storage life

6 months.

Microorganisms

該当なし

Not available

Properties

Semi-solid, with a sweet, sour and salty taste, and a slightly alcoholic aroma.

Method

Remove the fish head, scales, and viscera and slice the meat into thin pieces, discarding the fatty parts. Mix the meat with fine salt in the ration of 5:1 by weight and leave overnight. The next morning, add chopped pineapple in the ratio of 1:1 by weight and mix well. Pack tightly in a jar until there are no air bubbles left and leave in a dark place. When the fermentation is mature, the liquid is quite clear and the colour of the fish flesh becomes pink. This takes about 3 months.

Production

Home industry in the Northeast.

Consumption

1. Eat raw with some vegetables. 2. It can also be mixed with coconut milk, some herbs and sometimes beaten egg as well, then steamed. This dish is eaten with vegetables and rice.