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Fish and seafood from Malaysia
Pekasam is Malaysian freshwater fish salted overnight, coated in ground roasted rice and sealed for one week to a month. Lactic acid bacteria feed on the rice and sour the fish. In Malaysia it is usually fried and eaten with rice.
| Freshwater fish | Silver barb, three-spot gourami or climbing perch in the lab method; tilapia is popular[yusoff2025] |
| Salt25 % (w/w) | Lab method; the paper cites 20–30 % salt for fermented fish in general[yusoff2025] |
| Ground roasted rice30 % (w/w) | The carbohydrate for the lactic acid bacteria[yusoff2025] |
| Tamarind pulp or dried asam gelugur slices (optional) | Speeds up the fermentation; see pekasam-asam[yusoff2025] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 30 days
What changes: Starting material: cleaned freshwater fish, patted dry
Cut, cleaned, patted dry and rested about 15 minutes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pekasam is Malaysian freshwater fish salted overnight, coated in ground roasted rice and sealed for one week to a month. Lactic acid bacteria feed on the rice and sour the fish. In Malaysia it is usually fried and eaten with rice. Made in 4 steps over 7 days – 30 days. The longest step, seal and ferment, takes 7–30 days (Md Yusoff N.I 2025) and runs at 28 °C (Md Yusoff N.I 2025). Salt is 10–30 % (Md Yusoff N.I 2025). Lactic acid bacteria does most of the fermenting.
| Main step | 7–30 daysReported[yusoff2025][mahyudin2015][narzary2021] | Seal and ferment |
|---|---|---|
| Temperature | 28 °CReported[yusoff2025] | Seal and ferment |
| Salt | 10–30 %Reported[yusoff2025][narzary2021] | Salt overnight |
| Acidity | pH 4.5–6.1Reported[narzary2021] | Seal and ferment |
Pekasam is a short, rice-based souring like Thai plaa-som, but the fish is salted overnight first and coated in roasted, not cooked, rice. The acid-assisted form adds tamarind or asam gelugur to speed the souring.
Commercial pekasam has carried several Listeria species, linked to poor handling (Narzary et al. 2021).
Hazards the sources name: Listeria ivanovii, L. innocua, L. seeligeri and L. welshimeri in commercial pekasam, from poor handling.
Every number is labelled with how it is known. How this atlas is made
Mahyudin and colleagues (2015), citing Awang (2001), call pekasam one of the ancient foods of Malaysia. Md Yusoff and colleagues (2025), citing Huda (2012), call it one of the oldest Malaysian delicacies and place its production in Perlis, Kedah, Perak and Kelantan. Wikipedia adds that in Cirebon, West Java, a pekasam called bekasem is prepared for Mawlid.
