| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Mackerel |
| 3 |
tb |
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.
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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 325°F 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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