Pla Raa
Pla Raa ( Thai : ปลาร้า , also colloquially: Balaa , literally: "Rotten fish") is a stored, salted and fermented fish that is often used in the preparation of salads in Thai cuisine .
In addition to other traditional methods of preserving fish, for example drying it in the sun or smoking it, fermentation with salt (preferably rock salt ) is a method that is particularly popular in northeastern Thailand, known as Isan , but also in neighboring Laos and in Cambodia is often used.
The method of production varies somewhat depending on the area. They are freshly caught, small to medium-sized river fish that are first freed from scales. Often the heads and innards are also removed, then they are mixed with salt either whole or in pieces. After a few days, the fish is filleted again, sometimes cleaned again and then packed in airtight containers. The containers are traditionally made of clay in a characteristic shape. In order to extend the shelf life, in addition to large amounts of salt, carbohydrates in the form of cooked rice or fruits are added. The ripening period then lasts from a few weeks to months.
The end product can be further processed by boiling it into fish sauce (Nam Pla). It is a popular ingredient in many local dishes, such as the national dish of Isaan, Som Tam . It is said that there are no other supplies in the house besides Pla Raa, but nobody needs to starve to death because Pla Raa is so versatile.
The largest production areas are in Thailand on the Songkhram River in the Nakhon Phanom Province , and in Cambodia on the Tonle Sap River . In the meantime, Pla Raa is also produced industrially and exported all over the world.
See also
- Funazushi - Japanese fish fermented for a year
- kæst skata - Icelandic fermented ray
- Hákarl - Icelandic fermented fish
- Surstromming - Swedish, stored, salted and fermented fish
