What is pickled Gouramy fish?

What is pickled Gouramy fish?

Pickled gouramy fish is a great addition to various dishes for that extra kick. This fermented fish condiment, an essential ingredient in Northern and Northeastern Thai dishes, can be eaten in curry, deep fried, or even alone. Canned Fish 5383385 dep. 2 Canned Goods & Soups 5383214 dep.

How do you make fermented Thai fish?

Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months.

What is pla ra sauce?

Fermented Fish Sauce or Pla Ra is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least six months. It is mostly used in northeastern and Lao food such as green papaya salad.

What is Padaek sauce?

Padaek , sometimes known as padek, or Lao fish sauce (Lao: ປາແດກ) (Thai: ปลาแดก), similar to pla ra in Thailand (Thai: ปลาร้า), is a traditional Lao condiment made from pickled or fermented fish that has been cured. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.

Who eats pickled mud fish?

Pickled Mud Fish (Plaa raa), Pantainorasingh, 16.0 oz. Pickled Mud Fish (plaa raa) from Pantainorasingh brand is of high quality and known as plah rah in Thai. Used mainly in Isan regional cooking, mud fish is fermented for a long period of time resulting in a very odorous, strong paste.

What is Thai fish sauce made from?

It’s a Thai food revolution: Bangkok chefs get funky Vietnamese fish sauce pots, which contain anchovies and salt, are typically left to ferment in the sun for up to a year. Usually fish sauce is made from anchovies, or any fish or krill considered too small for substantial eating.

What is Plara Thailand?

Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]), similar to padaek in Laos, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Pla ra has a very strong smell, which is considered unpleasant by some people.

What does pla ra taste like?

Pla ra has a very strong smell, which is considered unpleasant by some people. Its flavors are salty and sour, depending on the amount of salt put in and lactic acid resulting from fermentation process.

Is Thai fish sauce fermented?

Fish sauce or “Nam Pla” in Thai, the clear aqueous product of prolonged salting fish fermentation, requires 9–12 months natural fermentation. It is made from either freshwater or saltwater fish. Fish sauce is used as a flavoring ingredient in Thai cooking as well as other Asian cooking.

What is Badek?

The badik or badek is a knife or dagger developed by the Bugis and Makassar people of southern Sulawesi, Indonesia. It is sometimes referred to as a butterfly knife due to its shape, but not to be confused with the Chinese or Filipino butterfly knives.

Does Prahok go bad?

It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw prahok cannot be stored long due to spoilage if not consumed in a short period) and the unpleasant smell it has.

How do you eat pickled mud fish?

This kind of pickled fish can be easily cooked by heating before adding spices like chili or lime and can be eaten like chili paste with steamed or fresh vegetables. In Northeastern Thai Cuisine, plah rah is an essential ingredient in Som Tum (papaya salad), soop naw mai (Bamboo Shoot Salad) and dipping sauces.