Local name
Plaa-uan
Plaa-prieo |
Ingredients
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. |
Microorganisms
Lactobacillus sp.
|
| Method |
 |
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. |
| Consumption |
| 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. |
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