Fermented fish, fermented shrimp
Local name
Plaa-som Plaa-khao-suk Plaa-prieo Koong-som Koong-dorng
Fresh water fish or shrimp, salt, minced cooked rice.
Fish normally used:
Probarbus jullieni (Yee-sok)
Puntius gonionotus (Ta-pian)
Pangasius hypophthalmus (Sa-waai)
Labiobarbus leptocheilus (Soi)
Macrobrachium lanchesteri (Koong)
Fermentation: 5-7 days.
Storage life: 3 weeks.
Production: In home industry in the Northeast.
Properties: Solid, with a sour and salty taste and greyish white colour for Plaa-som and pink for koong-som.
Lactobacillus plantarum, Pediococcus halophilus,
Bacillus sp., Micrococcus sp., Staphylococcus epidermidis, Streptococcus faecalis, Saccharomyces sp., Candida sp., Pichia sp.
If the raw ingredient is fish, it is de-scaled and eviscerated, then cleaned thoroughly and drained.
If the raw ingredient is shrimp, the whole body is washed and drained.
The fish or shrimp is mixed with salt in the proportion of 8:1 by weight and the mixture is left overnight. In the morning cooked rice and minced garlic are added in the ratio of 20:4:1 by weight and mixed well. The product is then packed in a jar and kept at ambient temperature for 5-7 days.
Eat as it is or with vegetables such as lettuce, ginger and shallots.