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Fish and seafood from Thailand
Pla chao is Thai freshwater fish salted for two days, then packed in jars with khao mak, a sweet fermented glutinous rice. The rice brings sugar, a little alcohol and yeasts, and the mix ferments for 10 to 20 days into a sweet, sour and salty fish.
| Freshwater fish3 parts by weight | De-scaled, headed, gutted and cut into 1-inch cubes[jircas-plachao] |
| Fine salt1 part per 3 parts fish | [jircas-plachao] |
| Khao mak (sweet fermented glutinous rice)1 part per 3 parts washed fish | Glutinous rice steamed and fermented 2–3 days with loog-pang starter[jircas-plachao][tcps162] |
| Starter | other: loog-pang (mould-yeast starter) via khao mak |
Total time across the recorded steps: 14 days – 25 days
What changes: Mould and yeast turn the steamed rice sweet and a little boozy
Output: sweet, slightly sour, juicy rice.
Microbes at work in this step
moulds turn starch to sugar and yeasts turn some sugar to alcohol
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
Pla chao is Thai freshwater fish salted for two days, then packed in jars with khao mak, a sweet fermented glutinous rice. The rice brings sugar, a little alcohol and yeasts, and the mix ferments for 10 to 20 days into a sweet, sour and salty fish. Made in 5 steps over 14 days – 25 days. The longest step, pack into jars and ferment, takes 10–20 days (JIRCAS 1995). Salt is 25 % (JIRCAS 1995). Pediococcus halophilus and Bacillus sp., Micrococcus sp. do most of the fermenting.
| Main step | 10–20 daysReported[jircas-plachao] | Pack into jars and ferment |
|---|---|---|
| Salt | 25 %Reported[jircas-plachao] | Salt the fish cubes |
| Acidity | pH 4–4.5Set[tcps162] | Make khao mak |
Most Thai sour fish (plaa-som, som-fak) use plain cooked rice and garlic. Pla chao uses khao mak, rice already fermented by mould and yeast, so it starts with sugar and alcohol and tastes sweet as well as sour.
Pla chao is cooked before eating, with coconut milk or water.
Every number is labelled with how it is known. How this atlas is made
