Padaek is a traditional Lao fermented fish product. It is commonly prepared at home and used as a seasoning in many Lao dishes, adding a rich and distinctive flavor.
Ingredients:
- 3-5 kg of fresh fish
- 1-1.5 kg of salt
Instructions:
- Clean the fish. Wash the fish thoroughly, remove the scales and internal organs, then rinse again and drain well.
- Mix the fish with salt. Combine the fish and salt, making sure the salt is evenly distributed.
- Place the fish in a container. Put the salted fish into a clean earthenware jar or other suitable food-grade container. Press it down firmly and close the lid tightly.
- Ferment the fish. Keep the container in a clean place away from direct sunlight. Fermentation may take several weeks to several months, depending on the method used, until the fish develops the desired flavor.
- Cook the padaek. Once fermentation is complete, boil the padaek thoroughly before using it.
- Strain if desired. Strain the cooked padaek to separate the liquid for use as a seasoning. Alternatively, keep the fish pieces in the mixture according to personal preference.
