Tilapia - Pekasam a Malay Traditional Fermented Fish - Update

First part : Here


After 10 days it ready, I occasionally rearrange those fish from bottom to top to ensure even fermentation every about 4 ~ 5 days.
Surprisingly  its doesn't smell bad, probably the extra sugar used. BTW you could use honey to replace those brown sugar that I use.
Fresh out of the frying pan, taste nice and smell sweet. It is not recommended to wash the fish, should fry straight from the container.


So Fermented Tilapia (Pekasam) - CHECKED.


Packed.. once processed the Tilapia increase it value by 3 fold... :) not bad for a low cost fish.

2 comments:

  1. Wouldn't it increase the sodium nitrite intake by not washing the fish?

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  2. If you worried about that, then its best to wash, however it will defeat the purpose of "Pekasam" in the first place. These are old traditional food preparation, I guess before the "health food" revolution, where old timer live to ripe old age .. :)

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