Sun-dried Salty Fish – Pla Kem
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Seafood, Thai | 4 | Servings |
INGREDIENTS
| 2 | lb | Mackerel |
| 3 | T | Salt |
| 1/2 | c | Water |
INSTRUCTIONS
One day of bright sunlight is an essential part of this recipe. This method of food preservation is particularly suitable for fish of all types, although mackerel is a favorite. ~----------------- Remove only the entrails and rinse the fish until clean. Dissolve the salt in the water and soak the fish overnight in the salt solution. The next day, hang the fish in bright sunlight and allow to dry for at least one whole day. Alternatively, bake the fish at 325øF for 45 minutes. Seafood dried by this method keeps indefinitely, and can be used in other recipes, such as fried sun-dried fish (Pla Kem Taud). From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 358
Calories From Fat: 130
Total Fat: 14.3g
Cholesterol: 165.6mg
Sodium: 5382.9mg
Potassium: 1257.8mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 53.5g