Pla ra

Freshwater fish fermented with rice bran and salt, a speciality of the Isan region in north-east Thailand. Very pungent and salty, it is used as a powerful condiment in Isan salads and soups.

30 min
4 servings
Medium
Budget-friendly
🇹🇭 Thailand

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Ingredients

150 g Rice bran (or toasted rice flour)
100 g Fine salt
1 tbsp Cooked glutinous rice (optional)

Spices & seasoning

Crushed dried chillies (optional)

Optional extras

2 Crushed garlic cloves

Instructions

Rinse the fish, remove the scales, gills and guts, then cut into pieces 3 to 4 cm long.
Rub each piece with salt, making sure to coat both the flesh and the skin.
Mix the pieces with the rice bran and the cooked glutinous rice if using.
Pack the mixture tightly into a sterilised glass jar, pressing well, then seal tightly.
Leave to ferment at room temperature, away from light, for 2 to 3 weeks.
Open the jar: the fish should be tender and fragrant. Keep it refrigerated once opened.