How to make Lao Fermented Fish (padaek-plara)

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is more accessible.

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa offers a nutritious alternative, while regular rice is often less expensive.

Clean the fish thoroughly and remove any entrails.

Cut the fish into small pieces or fillets.

Mix the fish pieces with salt in a large bowl until well coated.

Add cooked sticky rice to the fish and mix thoroughly.

Incorporate minced garlic, chopped chili peppers, and grated ginger into the mixture.

Transfer the mixture into a clean, airtight container.

Press the mixture down to eliminate air pockets and ensure even fermentation.

Seal the container tightly and store it in a cool, dark place.

Allow the mixture to ferment for several weeks, checking periodically.

Once fermented, taste and adjust flavor with lime juice and herbs as desired.

Serve as a condiment or ingredient in various dishes.

Cooking Techniques

Spice Level:

Allergens