Som-khai-plaa

Name (Thai)

ส้มไข่ปลา

Name (English)

Sour-fermented freshwater fish egg

Local name

Mam-khai-plaa Som-khai-plaa Som-khai-plaa-jeen Khai-plaa-dorng

Fish normally used

Cyprinus carpio (Nai)

Ctenopharyngodon idellus (Chao-hue)

Hypopthalmichthys molitrix (Leng-hue, Jeen)

Puntius gonionotus (Ta-pian)

Pangasius hypophthalmus (Sa-waai)

Product

Fishery

Ingredients

Fish eggs and flesh. In some provinces the air bladder is also used. Salt, cooked glutinous rice, garic.

Fermentation

2-3 days.

Storage life

7 days.

Microorganisms

Enterococcus faecium

Reference	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
Year	2023

Lactobacillus sp.

Reference	The traditional fermented foods of Thailand
ISBN	9679932249
Year	1995

Properties

Semi-solid, sticky of pink or orange colour with sour and salty taste. The portion at the surface in the container which contacts with the air turns black. The fat content varies, largely depending on species of fish used.

Method

1. Wash the fish and eggs, and leave to drain. 2. Mix with salt in the ratio of 3:1 and a small amount of cooked glutinous rice and garlic. 3. Put the mixed ingredients in a bowl and leave to ferment for 2-3 days away from sunlight.

Production

In home industry in the North and Northeast.

Consumption

1. Eat as a condiment by adding sliced shallots and bird chilli. Serve with vegetables. 2. Cook with coconut milk or roast and eat with rice.