A word about fermented fish

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Laotian cuisine uses ingredients and techniques found nowhere else in the world and their chile condiment is one of the finest you will ever try!
Lao fermented fish is an integral part of this recipe but it can be hard to find. Alternatively, stew tinned or bottled anchovy fillets in fish stock until partially disintegrated. If desired, this mixture can then be sieved for a finer sauce. Preserved or fermented fish from various Asian countries also makes a good substitute, for example Filipino fermented or preserved gourami fish.
Most Lao deep-fry the shallots, lemongrass and garlic but I prefer them fire-roasted – I have also added a range of herbs common in Laotian recipes to add more layers of flavor to the condiment.

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