Local name
Khem-sap-pa-rot
Khem-bak-nat |
Ingredients
Fresh water fish.
Salt, pineapple. |
Fish normally used:
Pangasius hypophthalmus (Sa-waai)
Pangasius lamaudii (Tay-poh) |
| Fermentation: |
3 months. |
| Storage life: |
6 months. |
| Production: |
Home industry in the Northeast. |
| Properties: |
Semi-solid, with a sweet, sour and salty taste, and a slightly alcoholic aroma. |
Microorganisms
No data.
|
| Method |
 |
| Remove the fish head, scales, and viscera and slice the meat into thin pieces, discarding the fatty parts. Mix the meat with fine salt in the ration of 5:1 by weight and leave overnight. The next morning, add chopped pineapple in the ratio of 1:1 by weight and mix well. Pack tightly in a jar until there are no air bubbles left and leave in a dark place. When the fermentation is mature, the liquid is quite clear and the colour of the fish flesh becomes pink. This takes about 3 months. |
| Consumption |
1. Eat raw with some vegetables.
2. It can also be mixed with coconut milk, some herbs and sometimes beaten egg aswell, then steamed. This dish is eaten with vegetbales and rice. |
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