How It's Made - Grandma's Thai Fermented Fish (Pla-Rah) 

ขอบคุณค่ะ ย่าชอบทอดปลาร้าทั้งตัวแล้วทานกับข้าวสวยค่ะ 😊

All is good thanks! :)

For us, we don’t use crab paste in papaya salad. We use salted crab instead. People would suck the crab water from the shell and it’s so good. As for crab paste, you would need small crabs from the rice field which unfortunately are very hard to find these days due to chemical overuse! 😢

Unfortunately not. We need the juice inside of the fish as it contains natural yeast crucial for fermentation to happen.

Yes I did. It's the rice or some people may use rice bran.

@@happyearthfarm thanks dear 👏

@@brightgogo2400 welcome. Let us know how you like it k. 😊

Yes, but pay attention to how much you put. For us, regular salt is too salty and the added iodine in salt may interfere with the fermentation process. Let us know how yours go. :)

You might be able to follow the above video for your fermented roach. For us, Pla Rah need to be a little sour, hence the rice is added because it gives that sour complexity to the taste profile. However, if you don’t like it, you can also make salted fish or even fish sauce by omitting the rice. As for the amount of rice used, you can adjust it to your liking.

@@happyearthfarm Thanks for the reply. I'm still interested in trying though a little skittish about it potentially making me sick not knowing 100% how to make it (the Swedish recipe is there to go by ofcourse). This is fresh water or salt water fish being used? When you say remove the organs... Do you also remove the "blood streak"(dk the english word) near the spine or do you leave it intact? Also do you scale it (hard to tell from the video as idk this particular fish)? And do you need to burp the can/open the lid now and then? Sour sounds good.👍🙂

@@SicketMog This is a fresh water fish. When we clean it, we have to remove the scale and other organs but we keep the bones intact which helps when cooking it later. (For big fish, we normally cook it by frying) Since this is salt curing with no water involver, we don’t have to open and close the lid to let the air out. Hope this answers your questions.

@@happyearthfarm It does I think (though might come back with more questions who knows). Thank you very much; I must remember to try it come spring (favoriting the video). 👍

@@SicketMog. Sorry I was going to say dry salt curing given no extra water is added.

Usually, we use around 3-4 handful of salt for about half a kg of fish. But it also depends how salty you want it to be. :)

In this one we use Pla Sroi, a typ of small fresh water fish. Here's more info. th.wikipedia.org/wiki/%E0%B8%9B%E0%B8%A5%E0%B8%B2%E0%B8%AA%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A2

In this one we use Pla Sroi, a typ of small fresh water fish. Here's more info. th.wikipedia.org/wiki/%E0%B8%9B%E0%B8%A5%E0%B8%B2%E0%B8%AA%E0%B8%A3%E0%B9%89%E0%B8%AD%E0%B8%A2

@@happyearthfarm thank you for your reply. please show us some recipes with this.

@@ella4399 If the fish is big enough you can pan-fry it and top it up with fried shallots. Else some people also add a little in the curry paste such as this one ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1gHkdJt4ghs.html&ab_channel=HappyEarthFarm.:)

@@happyearthfarm Will fishes avaialble here in north America work in this recipe and does it have any "distinctive" smell while it ferments?

@@ella4399 You can try. We recommend using wild fresh water small fish. The smell is salty and strong similar to shrimp paste/fish sauce or fermented anchovies.