Fermented fish, Thai anchovy Fermented shrimp
Local name
Plaa-jorm Koong-jorm (Northern and Central Thailand) Plaa-khao-kooa
Fresh water anchovy and sea water anchovy or small shrimp, ground roasted rice (some locals use rice bran instead of roasted rice), salt and garlic.
Fish normally used:
Danio sp., Rasbora sp. (Siu)
Cirrhinus jullieni, Labiobarbus leptocheilus (Soi)
Corica argentius (Siu-kaew)
Corica soborna (Sai-ton)
Macrobrachium lanchesteri (Koong)
Fermentation: 3-5 days.
Storage life: 2 weeks.
Production: In home industry.
Properties: Semi-solid, characteristic aroma, colour depends on raw material. If it is made of fish alone the colour is light brown, if it is made of fish and shrimp the colour is pinkish brown and if it is made of shrimp alone the colour is pink. The taste is sour and salty.
Pediococcus halophilus, Micrococcus sp., Staphylococcus epidemidis, Saccharomyces cerevisiae
For the fish, gut then wash it, for the shrimp just wash it. Mix 10 parts of fish and/or shrimp by weight to 1 part of salt. Add 3 parts of ground roasted rice and 0.4 parts of minced garlic, then mix thoroughly. Pack in a container, close and leave at room temperature for 3-5 days.
1. Eat with cooked rice.
2. Mix with lemongrass, chopped shallots and chilli. Eat with cooked rice as a condiment for dipping vegetables in.