Pla som fak (Thai fermented fish)
A traditional Belgian recipe for making fish-based salmiak, a salty and spicy condiment.
Fish salmiak is a Belgian culinary specialty, particularly popular in the Hainaut region. It is a salty and spicy preparation that is typically enjoyed with chips or Belgian endive. Here’s how to make this homemade condiment.
Ingredients and directions
- Prep time10 min
- Cook time—
- Resting72 hr
- Total72 hr 10 min
- DifficultyEasy
- CostBudget
- Calories115 kcal/serving
- Cooking methodfermentation
- Estimated cost$7.93 $0.40 / serving Estimated price; varies by store.
Ingredients
people
- $6.35
- $0.12
- $1.46
Prices from US supermarkets.
Directions
- Combine the fish, garlic, rice, and salt, and knead until the dough becomes elastic. ≈ 10 min
- Let it ferment in a container with a perforated bottom, covered with a film or banana leaves, until the mixture becomes sour. ≈ 3 min
- Divide into portions of 500g to 1kg, wrap each portion in banana leaves, and store in the refrigerator.
The bill
Pla som fak (Thai fermented fish)
- 500 g of minced garlic$6.35
- 1 tablespoon of salt$0.12
- 500 g of cooked rice, mashed$1.46
Total$7.93
that's $0.40 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 115 kcal |
|---|---|
| Fat | 0.2 g |
| Saturated fat | 0 g |
| Carbohydrates | 24 g |
| Sugars | 0.3 g |
| Fiber | 1.8 g |
| Protein | 3.1 g |
| Salt | 0.01 g |
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