Fermented fish
Local name
Plaa-uan Plaa-prieo
Fresh water fish. Salt, ground roasted rice, sugar.
Fish normally used:
Channa striatus (Chorn)
Fermentation: 15 days.
Storage life: 3-6 months.
Production: In home industry, mostly in the South.
Properties: Salty and sour solid flesh withy characteristic aroma.
Lactobacillus sp.
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 tentablespoons of salt per fish and mix thoroughly.
Pack the mixed ingredients tightly in a glass jar and seal. Leave to ferment for 15 days.
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.