Padaek #2 - the dry method/green lid edition
 
Prep time
Total time
 
Padaek (Lao fermented fish sauce) is a quintessential traditional Lao ingredient. Store it safely. Bon appétit!
Author:
Recipe type: Sauce
Cuisine: Lao
Ingredients
  • 1 KG of Eastern School Whiting (Sillago flindersi)
  • 250 grams of sea salt
  • 250 grams of rice bran
Instructions
  1. First, prepare the fish. Carefully scale and gut the fish. Remove the innards and gills. Wash the fish and then let them drain.
  2. Place the fish in a large mixing bowl. Add the salt and rice bran. With your hands, carefully mix together well.
  3. Squeeze the fish into the salt and rice brand mixture. Ensure the fish cavities are covered with the mixture. Be careful of the sharp fish spines and bones when doing this!
  4. Transfer the fish pieces and the salt and rice bran mixture into a sterilised 2L glass jar. Press them down as you do this.
  5. Pour in the remaining salt and rice brand mixture and press down firmly.
  6. Place a couple of layers of cling wrap on the surface.
  7. Place a washed and boiled smooth river stone in a small ziplock bag and seal. Place the bag on top of the cling wrap.
  8. Place the lid back on the jar and seal tightly.
  9. Store the freshly made jar of padaek in a safe place (for example, a kitchen cupboard). Let the padaek ferment for at least 6 months!
Notes
You will also need:
1 sterilised 2L glass jar with resealable lid
cling wrap
1 washed and boiled smooth river stone
1 small ziplock bag
Recipe by Padaek at http://padaek.com/padaek-2-dry-methodgreen-lid-edition/