Pla ra, Isan fermented fish

Directions

1. Wash the fish thoroughly; scale those with large scales. Sort them by size: small and large fish should not be mixed together. ≈ 8 min
2. Remove the guts from the fish, especially the larger ones; for the very small ones, this is not necessary. Rinse them and let them drain on a colander. ⏱ ≈ 10 min
3. Add the salt and the toasted rice (or millet), at a ratio of 6 parts fish to 2 parts salt and 1 part toasted rice, and mix thoroughly to allow the salt to penetrate the flesh. In some regions, the toasted rice and millet are only added at the end. ⏱ ≈ 10 min
4. If the proportions are correct, the dough will become firm; if it remains soft, add salt and knead again. ≈ 3 min
5. Place everything in a clean, dry jar, leaving a little space at the top, and close it with a cloth or plastic wrap. In the countryside, it is covered with a larger ash bag to prevent flies from laying eggs. ≈ 3 min
6. Allow to ferment until the brine covers the fish and they turn a deeper red color: at least 5 to 8 weeks, and up to a year, depending on their size. ≈ 3 min
7. Keep the jar, which is opaque, in a well-ventilated area, away from direct sunlight: light and air will darken the oil, and a too-cold environment will diminish its aroma. ≈ 3 min