Local name
Plaa-jing-jang
Jing-jang-dorng |
Ingredients
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. |
Microorganisms
Pediococcus halophilus
|
| Method |
 |
| 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. |
| Consumption |
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. |
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