ไทย
Fermented Fish (Pla Ra) Nanuanchun Recipe – Traditional Isaan Style
We use freshly caught small fish from Lam Pao Dam to make this pla ra (fermented fish). Every ingredient is carefully measured. After one year of fermentation, when we opened the jar for the first time, the fish still looked fresh, with a pinkish hue and a mild funky aroma. The flavor was rich (umami), not overly salty, and completely free of any fishy odor.
Types of Fish Used for Pla Ra making
We use small freshwater fish such as pla khao soi (Soi white fish), pla kradi (gourami), pla khao hang daeng (red-tail white fish), and pla ka (local catfish), all from the large reservoir ecosystem of Lam Pao.
Ingredients (for 10 kg of fish):
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Fresh fish: 10 kg
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Salt: 2 kg (we use rock salt from Borabu District, Maha Sarakham – never sea salt)
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Roasted rice bran: 500–700 g (ideally jasmine rice bran)
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Roasted glutinous rice or uncooked jasmine rice: 500 g
Method:
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Clean the fish: Scale, gut, and wash thoroughly.
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Salt curing: Mix the clean fish with 2 kg of salt. Massage and toss for 2–3 minutes until the fish releases moisture. Cover the container tightly and let it sit for 3 days. This process uses osmosis to firm up the fish flesh.
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Mix with rice bran and rice: After 3 days, add roasted rice bran (500–700 g) and either uncooked jasmine rice or roasted glutinous rice (500 g). This step reduces the fishy smell and helps create the signature pink hue in the flesh.
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Fermentation: Seal the container airtight and leave it to ferment for 1–2 years.
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Taste and continue aging if desired: After 1 year, the pla ra is already flavorful, but you can continue aging for 2 years for deeper complexity.
Notes:
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This recipe has been tested and aged for a full year. We plan to keep some for a second year to deepen the flavor even more.
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Using freshwater fish from natural, large reservoirs reduces the fishy odor significantly.
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Only Borabu rock salt is used – no sea salt.
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We use jasmine rice bran and roasted glutinous rice for optimal aroma and texture.
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You can use any type of jar or container, but it must be tightly sealed to prevent insects.
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If maggots appear, add a core of fresh pineapple – a trick passed down from grandma.
