Fermented Salmon Recipe (Pa'awk)
This Fermented Salmon recipe, known as "Pa'awk," is a traditional Southeast Asian dish where salmon is preserved using salt and roasted rice powder. The fish is then fermented for several weeks, developing a deep, umami flavor. This version includes variations with lemongrass and optional chili flakes for added depth and a touch of spice
Equipment
- 1 Large mixing bowl
- 1 Blender or spice grinder
- 1 Roasting pan
- 1 Steamer
- 1 Clean glass jar with a lid 2-3 liters (or 2-3 quarts)
Ingredients
- 6 lbs. salmon (leftover pieces or fillets)
- 4 tbsp. salt (preferably sea salt)
- 8 tbsp. roasted jasmine rice powder (about ½ cup of uncooked jasmine rice)
- 1 tsp. MSG (Monosodium Glutamate) (optional)
- 1 tsp. sugar (optional)
- 3 cloves garlic, chopped
- 3 stalks green onion, chopped
- 1 stalk lemongrass, finely chopped (optional)
- 1 tsp. chili flakes or fresh chopped chili (optional)
Instructions
Prepare the Salmon:
- Cut the salmon into smaller pieces if necessary.
- In a large mixing bowl, add 4 tablespoons of salt to the salmon.
- Using your hands, squeeze the salt into the fish thoroughly, making sure the juices are pressed out.
Roast the Jasmine Rice:
- In a pan, roast jasmine rice on medium heat until it turns golden brown.
- Allow it to cool, then grind it into a powder using a blender or spice grinder
Mix Ingredients:
- Add 7-8 tablespoons of roasted jasmine rice powder to the salted salmon.
- Optionally, mix in finely chopped lemongrass and chili flakes (or fresh chopped chili) to the salmon for extra flavor.
- Combine everything until the rice powder and spices are evenly distributed.
Jar the Mixture:
- Pack the salmon mixture tightly into a clean glass jar. Ensure there is minimal air inside.
- Seal the jar with a lid and store it in a cool, dry place for fermentation.
- The fermentation process can take 25-30 days depending on the temperature (longer in colder conditions).
Prepare for Steaming:
- After the fermentation period, the salmon is ready to be cooked. Add 1 teaspoon of MSG (optional) and 1-2 teaspoons of sugar if you prefer a sweeter taste.
- Mix in the chopped garlic and green onions.
Steam the Salmon:
- In a preheated steamer, steam the fermented salmon for about 10 minutes or until it's fully cooked.
Serve:
- Serve the fermented salmon with steamed rice, fresh vegetables (cucumber, eggplant), and chili for a balanced and flavorful meal.
Notes
- The addition of lemongrass and chili adds a refreshing citrusy note and a spicy kick to the dish.
- Fermentation time can vary based on climate. Warmer climates speed up fermentation, while colder ones slow it down.
- Adjust the amount of sugar or MSG to your taste preference. You can buy plant based MSG online here.
- MSG stands for Monosodium Glutamate, a flavor enhancer commonly used in cooking. It’s a sodium salt of glutamic acid, a naturally occurring amino acid.
- The dish can be stored in the refrigerator after fermentation for several weeks.
- Pa'awk is often enjoyed with sticky rice and fresh vegetables in traditional Southeast Asian meals.
- If you don't have a spice grinder, I suggest getting this one. It's the best value for money spice grinder I could find.
- Finally, if you're looking for jar's suitable for fermentations You can purchase these 4-pack 32-Oz mason jars with Airlock lids from amazon