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Fish and seafood from Thailand
Plaa-uan (plaa-sai-uan) is southern Thai freshwater fish salted overnight and then packed with 'uan', ground roasted rice, with sugar and salt until it turns sour. The JIRCAS method seals it in a glass jar for 15 days; a 2023 Nakhon Si Thammarat study, citing Chantharat (2021), gives 3–5 days. It is fried, baked or cooked in coconut milk.
| Freshwater fish, scaled, headed, filleted and cut into pieces1 fish | [jircas] |
| Salt1.5 tablespoons for the overnight salting, then about 10 tablespoons | [jircas] |
| Ground roasted rice (uan)1.5 cups | [jircas] |
| Sugar1.5 tablespoons | [jircas] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 15 days
What changes: Cut fish pieces are salted overnight
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
Plaa-uan (plaa-sai-uan) is southern Thai freshwater fish salted overnight and then packed with 'uan', ground roasted rice, with sugar and salt until it turns sour. The JIRCAS method seals it in a glass jar for 15 days; a 2023 Nakhon Si Thammarat study, citing Chantharat (2021), gives 3–5 days. It is fried, baked or cooked in coconut milk. Made in 4 steps over 3 days – 15 days. The longest step, pack tight in a sealed jar and ferment, takes 3–15 days (JIRCAS 1995). Lactobacillus sp. does most of the fermenting.
| Main step | 3–15 daysReported[jircas][chamnian2023] | Pack tight in a sealed jar and ferment |
|---|
Plaa-uan is the southern form of plaa-som. It is coated in roasted rice (uan) with sugar instead of the cooked rice and garlic of northeastern plaa-som. A 2025 study gives pla-som (sour salt-fermented fish) as fish, salt, cooked rice, garlic and pepper (Nimnoi and Pongsilp 2025).
No source found gives a salt or pH limit for plaa-uan. It is eaten cooked (fried, baked or in coconut milk), as JIRCAS describes. WHO names fermented fish among foods that have carried botulinum toxin. In a tightly packed, sealed jar C. botulinum can grow until the pH falls below 4.6, acid does not remove toxin already formed, and the FDA says not to rely on boiling to destroy it.
Every number is labelled with how it is known. How this atlas is made
Chamnian et al. (2023) call the roasted-rice sour fish method Thai preservation wisdom whose original recipe comes from the Isan region, where freshwater fish was plentiful, and say it spread to other regions. They write that Nakhon Si Thammarat has passed down the making of plaa-sai-uan since the past, as a household food to eat and share rather than to sell. JIRCAS gives The Traditional Fermented Foods of Thailand (1995) as its reference for the method.
