Affnan's Aquaponics - Making Fermented Tilapia (Pekasam)

This is how I make pickled Tilapia or Pekasam in Malay, I had made a video on same topic few years back

Thanks for watching

Fresh tilapia, remove the gut and salt it. Leave overnite or best 24 hours for salt to penetrate the flesh.

Tamarind and brown sugar mix to make the pickling  souce.

Tilapia covered by the tamarind sauce and sprinkle with burnt rice place in container to ferment for 2 weeks.

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