Fermented fish
Local name
Plaa-jing-jang Jing-jang-dorng
Salt water fish. Sea salt, a small amount of sugar.
Fish normally used:
Stolephorus indicus (Sai-ton)
Fermentation: 15 days.
Storage life: 1 Year.
Production: Home industry in the South.
Properties: Grey, semi-solid, salty and sour with a characteristic aroma.
Pediococcus halophilus
The whole fish is washed and drained. Then salt and sugar are added and mixed well. The mixture is packed in closed container and fermented for 15 days.
1. Mix with shallots, chilli and lime juice and eat as a condiment for dipping vegetables in.
2. Mix with vegetables as a salad-like dish.