Ecomely

Language

Pekasam: photo of the dish
Illustrative photo: Ezagren (bicara / talk) — CC BY-SA 4.0, Wikimedia Commons
Fish & seafood

Pekasam

Fish or meat preserved by light fermentation in cooked rice and salt, then fried or grilled, with a tangy flavour and firm texture. It is traditionally served with rice and sambal in Malay village cooking.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. Gut and scale the fish, then rinse and dry them thoroughly with kitchen paper.
  2. Rub them with the coarse salt and let them rest for 30 minutes in the fridge.
  3. Mix the warm rice with the sugar, garlic, ginger and tamarind to make a moist paste.
  4. In a clean jar, alternate layers of fish and rice paste, finishing with the paste.
  5. Close the jar and let it ferment at room temperature for 2 to 3 days, then refrigerate.
  6. Drain the fish and coat them with the turmeric and paprika mixture.
  7. Fry the fish in hot oil for 3 to 4 minutes on each side until well golden, then serve with the rice and sambal.

Variations and tips

Grilled version. Grill the marinated fish in the oven at 200 °C for 10 minutes instead of frying, for a less greasy version.

More ideas

Roti jala25 min · 4 serv. · budget-friendlyRoti tissue35 min · 4 serv. · budget-friendlyHinava20 min · 4 serv. · budget-friendlyNasi lemuni (lemongrass and Vitex rice)40 min · 4 serv. · budget-friendlyCurry laksa (curry mee)50 min · 4 serv.Ayam masak merah1 h · 4 serv.Lekor55 min · 4 serv.Lor mee (loh mee)45 min · 4 serv.

Original Ecomely recipe.