Plaa-uan

Name (Thai)

ปลาอวน

Name (English)

Fermented fish with ground roasted rice

Local name

Plaa-uan Plaa-sai-uan Plaa-prieo

Fish normally used

Channa striatus (Chorn)

Hypophthalmichthys nobilis (Jeen)

Clarias batrachus (Duk)

Product

Fishery

Ingredients

Fresh water fish. Salt, ground roasted rice, sugar.

Fermentation

15 days.

Storage life

3-6 months.

Microorganisms

Lactobacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Salty and sour solid flesh with characteristic aroma.

Method

Descale, dehead and fillet the fish then cut it into pieces. Wash the pieces and let them drain. Mix in one and a half tablespoons of salt per fish and leave overnight. The next morning wash, drain and leave the fish to dry in the shade. Add one and a half cups of ground roasted rice, one and a half tablespoons of sugar and about ten tablespoons of salt per fish and mix thoroughly. Pack the mixed ingredients tightly in a glass jar and seal. Leave to ferment for 15 days.

Production

In home industry, mostly in the South.

Consumption

Eat as a main dish by frying, baking or cooking with coconut milk and serving with vegetables. The longer the storage time, the greater the sourness.