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Pickled Mud Fish Characteristics
Pickled Mud Fish, pla lah or pla ra in Thai, is generally used in Northeastern Thail (Issan) and Laos dishes. To make pla ra, the fish is cleaned and cut into pieces. Then it is mixed with salt and rice bran. The mixture is then stuffed into a big water jar, topped with a piece of wood to prevent the fish from becoming bloated, and left for 2 to 3 years before being eaten. It is often added to som tum and can be heated with chiles and other spices before serving with rice, fresh or steamed vegetables, or with curry.
Be forewarned! It has a strong smell for those who not familiar. Ingredients: Mud fish, rice powder, water, salt.