KrazyKAT's Fermented King Fish
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- Опубликовано: 27 сен 2019
- Fermenting Ingredients:
12 king fish (or any white meat fish)
1/2 bottle of fish sauce
1 Tbps. sea salt
1 Tbsp. MSG optional
2 Tbsp. roasted rice power
5 to 6 pieces dry galangal
Ingredients for roasted pepper:
garlic
Thai chili peppers
lemongrass
fresh cilantro seeds optional
lemon basil
kaffir lime leaves
fresh galangal root
green onions
cilantro
shallots
4 Tbsp. fermented king fish sauce
2 pieces of fermented king fish
MSG optional 
Хобби
i love your fermented fish recipe.I've been wanting to tell my wife but she's too Americanized for traditional foods so i make my own and channels like this make my life easier
Thanks for watching! I don't know what I would do if my Americanized husband won't let me eat or cook our traditional foods... the first time I introduced fermented fish to him he said it smells like something evil! Lol
Nice video ...
Thanks for watching my video!
Not only are your recipes unique and yummy looking, I love that you show us how it's to be eaten too. Amazing channel!
Thanks for watching my videos! ❤
@@KrazyKATRecipes I speak/ read Chinese, but bring from MN is MORE helpful to read when the signs aren't in Chinese or English. They usually git them in viet or hmong
Hi sis [ K kat ], i done on Blue gill and Croppy on cold weather, but i put fermented fish by the water heater it work but it takes almost 6 month and still smelt fish, but it o k to eat, you right do on winter is not good, thank sis , Fresno May 13, 23, lovely your❤🙏👍👍✋
Yes, fermenting fish takes a long time during cold months... But I'm glad you tried my recipe! 🙂💕
Thank you for sharing your recipes!
Thanks for watching! ❤
Excellent just Excellent from a Aitutaki Cook Islander and I have to subscribe to your channel
I can imagine the good taste! Yummy yummy
Thanks for watching! ❤
Can’t imagine the smell of it
looks soo good!! i gotta try it some time
Thanks for watching! I hope you will like the recipe!
Really cool name, I googled the name of my channel, just to see what popped up, and this video popped up after my channel. I'm not sure about fermented fish but good video. I gave you my support
Thanks for watching my video Krazy Kat Fishing! I went and checked out your channel! (cool idea with the DIY camping chairs for the rods) I don't fish so the only thing I catch is a "good buzz" when I tag along with my fishing friends! 😄 Happy fishing!!
Actually looks VERY delicious! What a good cook!
Thanks for watching!
@@KrazyKATRecipes Would you please be able to show us how to make coconut rice cakes? In the food markets in the Philippines they appeared deep fried and 3 were placed on a skewer stick and sold. My mum and I have never seen this recipe anywhere.
They also sold coconut ice cream which tasted SO much better than western ice cream.
Do you know any of these recipes and care to show us please?
@@jamcc4467 unfortunately I've never had coconut rice cake like you mentioned... sounds delicious though! If I ever come across it, I will definitely try some!
Do u also do your fermenting padek for papaya the same way kat?
Thanks for watching! Yes, this the same recipe for how I make my padek sauce (would cook the batch before use it for papaya salads.) 🙂
WOW
Thanks for watching!
Well done young lady. I'm impressed.
Thanks for watching!
Lovely video :)
Thanks for watching!
Looks good..
Thanks for watching!
My goodness!
How delicious is this!
I think this cooking has many similarities with the South East Asian cuisines such as Khmer, Burmese, Indonesian and Filipino cuisines.
This is might called "Pepes Ikan" in Indonesian and Malaysian languages.
Thanks for watching Patrick! We do have a lot of similarities with other cuisines... especially the cooking method with the banana leaves!
Hi , help!!!! I live close to the lake in Louisiana. I have 3 big jars of brims (fish) that I have just put salt in. I have not open those jars in 4 years ! What can I do to make prahok ???? Or make it edible 🙏🙏🙏
Thanks for watching! I would add to your salted fish the same seasonings in this recipe. Here's a couple links that might give you some ideas of what to do with fermented fish... ruclips.net/video/OWGtsGXY4tg/видео.html
ruclips.net/video/XcuefTTXYEo/видео.html
ruclips.net/video/pUwO3_HguFU/видео.html
Interesting
Thanks for watching!
If I bring small fish and put it with a lot of salt and leave it to ferment for at least 3 months, and after fermentation I boil it, is this the fish sauce?
Thanks for watching my video... This recipe version is a Lao fish sauce, we call padek. It will not turn out or look like the traditional fish sauce you see at the stores.
Hi could you replace the fish sauce with water & salt ? Also is the rice powder essential in helping fermentation process or is that just for flavour ?
Thanks for watching! I have always been taught to make it with fish sauce so I don't know if salt and water would work... If you try it, please share your results ... and as for the rice powder I was told it's for the fermentation process as well as added flavor and also helps give it a nicer "aroma" instead of that pungent "rotted" smell... 😁
What's your name of the herb u can't translate???
Thanks for watching my video! I actually found out the name of the herb... it's called lemon verbena!
many fish boness..how you eat that fish salad???
Fermented in the counter?
Yes, I just let it sit on the counter.
I bet that’s strong. She used fermented fish sauce to make fermented fish sauce lol that’s awesome
Thanks for watching! Yes, fish sauce added to it makes the fermented fish smell even more stronger! 😁
@@KrazyKATRecipes I know You consumed 100 ml and left remaining , buy from stores, you spent 1 y fermenting it!
@@Blue.star1 the ones sold at the stores just doesn't have homemade authentic smell and flavor that I'm looking for! 😁
@@KrazyKATRecipes can you try another variation , using semi sun dried mackerel , dried Anchovies etc , shred them with hand to thin strips , add vinegar , soy sauce, fish sauce , sugar , salt , msg etc. Can use in few days . Try another variation by adding kombu, nori wakeme etc to the above.
@@Blue.star1 thanks for the suggestions, I will definitely have to try it! 🙂
Hi sis: i found your v d o in Jan-2023 i will try your recipes, on the end of your v d o , you make me hungry, thank you for share the recipes👍👍🙏🙏🙏❤
Thanks for watching my video! I hope you will like the recipe when you try! 💕
@@KrazyKATRecipes Hey sis thank for reply, i watched the second time my watery mouth drip, we are Asian can't for get that dish, roasted beef, chicken, pork, fish, have to have that to go with that dish it work very well , this is a short cut to makes pha dek, i done to make this for 10LBs fish last year since and i still have some more to go, hay sis Are you in central CA too? look like i see you some where. i am kh. see you later👍👍🙏🙏🙏❤.
@@samsien9105 Hi Kh! I used to live in Merced, Tulare and Visalia back in the 80's... I now live in the bay area! 🙂 I recommend making this recipe when it's warmer/hot weather... it will ferment faster! Let me when you try the recipe and how it turns out for you. 🙂
What is MSG
Thanks for watching! MSG is monosodium glutamate (flavor enhancer) and is totally optional!
Can this sauce be used for papaya salad dressing?
Thanks for watching! I do use this in papaya dressings... but I prepare it with other ingredients and cook it first.
I think that herb looks like Vietnamese mint balm
How do you store the leftover fermented fish? Shelf, fridge, freezer? How long will they be good?
Thanks for watching! I leave it on the shelf to continue fermenting. Padek tastes better as ages! I had a yummy batch that was over 5 years old! 😁😋
@@KrazyKATRecipes We have something similar in Vietnamese cuisine called mam ca sac. With the quarantine, I have to buy readymade mam ca sac by the pound so I can store it, but it’s sold with no jar/container. So I was wondering if I can just put the fermented fish in a jar and put it on the shelf. I think I can, right?
@@clansymbiont8688... if its already fermented, you can put it in a jar and leave on the shelf to ferment even more.
@@KrazyKATRecipes awesome. Thanks!
Roast it in warm Banana leaf instead of aluminium foil and enjoy the magic
Traditionally banana leaves are used where it's readily available. Unfortunately I didn't have it so I had to use foil. Thanks for watching my video!
But too much MSG it’s okay for health ??
MSG is totally optional.. omit it if you don't work with it.
@@KrazyKATRecipes okay , thank you , I will try make it tomorrow ...
That fish in Padek is starring you in a angry face like they want revenge somehow inside the jar. Hahaha 😂😂😂😂😂😂😂😂😂😂😂😂
Hahaha it definitely is not happy a happy fish! Lol
@@KrazyKATRecipesthey were like why were you putting innocent fish in a jar??? They were like Leave me alone....
Can the fish bone be eaten?
Yes...the fish I used (king fish) the bones just disintegrate when I cooked it.
how make to fish sauce
How to make fish sauce. Ferment fish in fish sauce!
@@jamcc4467 think you
I was being sarcastic. There are unfortunately no instructions in this particular video but I believe you ferment fish in pure water with salt and spices for about 4 days in room temperature.
@@jamcc4467 ok, think you very much
What type of fish should we use ?
Thanks for watching! Any fresh water white fish will work, especially ones with big bones are best. 🙂
Спасибо большое за рецепт 🫶🥰
Thanks for watching my video! 💕
Haha in the beginning, the one fish with its head towards upper right looks really bummed out and sad x)
It sounds good to me, but I'm not your typical American that give fermented foods a raised eyebrow.
But then I've been exposed to quite a bit of Asian cuisine.
Thank you for watching and for being open minded, and willing to explore/embracing other cultures cuisine! ❤ I cook "weird" things that even some of my Asian friends wouldn't even think of eating but I always tell them to at least try it once! 🙂
Kat, you krazy gurl.
I Iove padek as much as I love MSG! 😄😁
@@KrazyKATRecipes lol, I still use msg for some things too.
THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,
Can this be made without msg?
Thanks for watching! Yes you can omit the MSG.... MSG is totally optional.
Lucas Vegvary fish sauce is loaded with msg
Look for brands like RedBoat Fish Sauce... it doesn't have MSG.
KrazyKAT Recipes no thanks. I’ll take the msg lol
TheJonny2200 I don’t think all of it is there are different grades you can order
Can you eat the salad raw without cooking?
Thanks for watching! Not sure what kind of salad you're referring to.. but if you're referring to the chili paper paste in this video, it's best to roasted or cook it first.
@@KrazyKATRecipes I meant the one you made at the end of this video with the fish.
@@handelviola... oh okay... I've never thought of eating it raw, have always cooked it
... so I don't reccomend eating it uncooked. 🙂
Why wouldn’t she roast them all?
Its a basil (the herb)
Thanks for watching! Yes the herb is basil.
Hey Kat, what kinds of fish did you use to make this laotian fermented fish Padek? I do know Tum Mak Hoong and Laap without padek are NOT Tum Mak Hoong and Laap if it's served in a traditional way... I do know some westerner people do not like this fermented stuff to be putted in larb and papaya salad or so...
This padek recipe was made with king fish... out of all the different types of fish I've used to make padek, I personally think carp fish is the best!
@@KrazyKATRecipes You mean thw freshriver fish. Right? Seawater fish is still ok to use to make fermented fish. Right???
@@chrisb6943 I've made padek with both fresh water and ocean fish... and carp was the best in my opinion.
Cool. Is thai style Pla Ra basically same as Laotian Padek? If therere some differences, what are some differences between pla ra and padek? I actually had some tam poo plara from my local thai isaan style foods spot last weekend, they referred them as Som Tam Lao Style or so. So I am bit confused at some point..m
PS. I am White Guy who is huge fan of authentic northeast and Laotian foods. I do have different taste than my other white fellow friends...
@@chrisb6943 sorry for the late reply Chris! Was busy with Thanksgiving holiday... In my opinion, the Thai version of padek is very different from Lao padek. Thai version to me is sweeter and not as strong/pungent smelling as the Lao padek. 🙂
The name u didn't know is Holy Basil or Tulsi in India. It's worshipped has mythological value and is also considered medicinal .. eat the leaves or the flower with honey and pepper to build immunity or cure common cold
an Indian would never cook with it (apart from making herbal tea or medicinal paste out of it), and would definitely use it with non-veg item 😂 because Hindu Gods & Goddesses are mostly vegan
Thank for the information! Appreciate it! 💕
She is not too clean
Could be worst... I tried my best! Thanks for watching my video!