What You Need to Know
Proteolysis by endogenous enzymes and microbial action (primarily Lactobacillus spp. and halotolerant bacteria) breaks down fish proteins into free amino acids and peptides. Rice bran provides fermentable carbohydrates for lactic acid production while inhibiting undesirable pathogens.
Essential for som tam pla ra and other regional dishes, providing depth and salinity where fish sauce is used in central Thai cooking.
Key Parameters
Temperature
32°C
25°C - 38°C
Time
4 months
3 weeks - 12 months
Equipment
Earthenware fermentation jarsBanana leaf sealsStone weights
Steps
- 1.
Som Tam Pla Ra (Isaan): Provides funky backbone to balance papaya salad's sweetness and acidity
- 2.
Larb Pla Duk (Nong Khai): Fermented catfish binds minced meat with intense savoriness
The Science
Primary Reaction
Proteolysis