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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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One day of bright sunlight is an essential part of this recipe. This method of food preservation is particularly suitable for fish of all types, although mackerel is a favorite.
2 pounds mackerel
3 tablespoon salt
½ cup water
Remove only the entrails and rinse the fish until clean. Dissolve the salt in the water and soak the fish overnight in the salt solution. The next day, hang the fish in bright sunlight and allow to dry for at least one whole day. Alternatively, bake the fish at 325°F for 45 minutes. Seafood dried by this method keeps indefinitely, and can be used in other recipes, such as Pla Khem Thot.