How To Make THAI PICKLED FISH | Pla Dong | ปลาดอง | Authentic Recipe #47

I recently learnt to make this dish from the local fishermen in Krabi. When they go out to sea they often make this easy protein rich pickled fish since it does not require cooking or freezing the fish prior to eating it. They accompany this dish with Thai spirits but it goes just as well with aquavit - This is a way of eating fish that all you Nordics and Japanese are very familiar with. Pickling is fun and easy. Give it a try!
ＬＩＫＥ | ＣＯＭＭＥＮＴ | ＳＨＡＲＥ | ＳＵＢＳＣＲＩＢＥ

PLA DONG Recipe (serves 4)

1 cup of Water in a glass jar
1 cup of Rice Vinegar
200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option
1 red onion
2 tbsp Black pepper corns
2 tbsp Sugar

Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.

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