Steps
- 1.
Plaa Salit (Thailand) (Chanthaburi Province): Preserves mackerel while creating a chewy, smoky snack
- 2.
Ca Thoi Lua (Vietnam) (Mekong Delta): Imparts iodine-rich smokiness to snakehead fish
- 3.
Ikan Salai (Malaysia) (Terengganu): Combines mangrove smoke with turmeric marinade for aromatic crust