NAM PLA
Ingredients:
- 250 milliliters of water
- 200 grams of coarse salt
- 300 grams of rock fish or whitebait
Preparation:
- Start by washing and cutting the fish and bones into small pieces
- Place them in a salad bowl and cover with salt (approximately 200 grams, but it can be more)
- Then add a little water and mix and with the pestle grind gently for a few minutes
- Put the mixture in a glass jar and cover. Let it sit in a dark place for 3 weeks. As you will understand, this fish will begin to ferment and the smell will be strong.
- Do not forget twice a week to shake the bottle and open it to breathe. If you can introduce the pestle and crush a few seconds better. Note: you will see that small bubbles are forming in the mixture, this indicates that it is fermenting, if it has little water add a little more.
- Once several weeks have passed, open the jar and pass the contents through a strainer to prevent any thorns from sneaking in. The appearance will not be too attractive, but then it will improve
- Add the sauce to a saucepan and bring to a boil, it is an essential step to be able to consume it
- You're going to keep it on fire for two minutes. Note: it smells quite strong, but I assure you the taste is much better than the smell.
- Taste the sauce and add more salt and water to taste. Note: If you want it less salty add more water and if you prefer stronger a little more salt and less water. Some people incorporate some sugar in this step to soften the flavor.
- Finally, bottle the sauce in a jar, let cool and store in the fridge
Note: Use to flavor spring rolls, rice, or vegetables.