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Dry fish (Pa Yang)
Dry fish (Pa Yang)
Last updated on December 13, 2024
(first published: December 13, 2024)
by Andy Souvanphakdy
Aquatic & Fish
Pa Yang or Pa Haeng, local recipe by Lao people which is cooked for long serving. It can be cook with varies menu such as grill, soup or Jeow
Ingredients
Fish, 10
Salt, ½ tea spoon
Garlic, 1 clove
Sugar, ½ tea spoon
Method
Clean fishes
Pound garlic
Mix salt, sugar, garlic and fish together. Then, dry fishes under the sun for a day
After drying under the sun, bring it dry on the low fire for beautiful color
Finally, it can be served as the main ingredient for various menu or you can keep it in the bottle for long serving
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See also
Dry barracuda fish
Dry fish in Laos
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