Wasn’t that easy?? Let me know how you feel about this recipe. Comment down below, THUMBS UP this video, & please SUBSCRIBE. Have a great remainder of the day! ✌️
Welcome. You can put msg in it too. Make sure once you’re making it and u put plastic bags on top to cover the fish that absolutely no air gets in it at all.. make sure there’s no cracks
Hi. Quick question. After curing the fish this way, you don’t have to cook it and can eat it raw you mean? No grilling is required?? I would appreciate it if you could provide a quick answer.
Make sure the meat is completely white and fully cured, that’s how you’ll know it’s “cooked” but no you don’t have to grill it. If you want, you can pan fry it or mix it in with eggs (Lao omelette style)
Doesn’t have to be sashimi grade fish, I’m using Swai fish which is pretty cheap and I got it frozen from a store called restaurant depot. But you have to make sure it’s fully white while being cured, as stated in the other comment so that you know it’s fully “cooked”😬
@@lindalately Thanks a MILLION for your kind reply. I feel so grateful to receive your kind answer. One day when I make this I will think of you. Thank you again
@@lindalately Hi sorry I have more questions. 1. Is it possible to “over ferment” the fish? 2. Other than the change of colour, how do you know it’s fully fermented? Do you start to smell a certain aroma? When using meat 🥩 , I see other people fermenting for 2-4 days depending on temperature of the room. For fish, how long does it usually take? Thanks in advance for your advice. Xoxoxoxo
@@Handle17890 if you leave the fish out for longer, it just gets more sour but I wouldn’t leave it out for more than 4 days. You’ll start to see water rise out of the fish which is a good sign that it’s fermenting! And it definitely has a smell, it should smell a little sour and garlicky. Make sure you cover your pan with a plastic bag or two, it needs to be sealed tight with as little air as possible to get the best fermentation on the fish
@@lindalately Awww… thanks heaps again for your reply. This is such an exciting learning journey and thanks for being there sharing your knowledge. Oh so it’s just same as like fermenting kimchi. Water and bubbles starts to form when fermenting of kimchi starts. Ah ha. So I shouldn’t throw away the fish saying “omg there is water!” It’s not a bad thing! But I guess for fish, once you start to see the water, maybe it’s time to eat, right?
Lao sour fish?👀 so interested to see how you make it but will keep that in mind that I can do it with another fish that doesn’t have bone! 10 to 15 minutes for sure a workout🏋️♀️ honestly isn’t hard at all going to have to recreate this for myself since my hubby is allergic to fish🙊
Wasn’t that easy?? Let me know how you feel about this recipe. Comment down below, THUMBS UP this video, & please SUBSCRIBE. Have a great remainder of the day! ✌️
Yummmm my favorite 😋 thanks for showing us how to make these delicious cooks.
Congrats on 2k 🎉🎉
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰 thank you
Looks good
Sounthone Phackdy thank u!
THANK YOU! I'm going to try this tomorrow!
I’m about to make some using your technique
Looks wonderful! Just subscribed! Thank you for sharing Lao food w us 💕💕
Yes of course!! Thanks so much!!!!!
WOW Great Sharing Keep it up likd and ful watchingg Support ok Dear
For someone so young, you can really cook!
Thank you,I will try to make it tomorrow
Welcome :-)
I love Lao Som Pa!
Man I've been looking for a decent video on this since I first had som pa last lao new year at the temple. Thank youuuuu 👌🏻
Welcome. You can put msg in it too. Make sure once you’re making it and u put plastic bags on top to cover the fish that absolutely no air gets in it at all.. make sure there’s no cracks
I been craving this. Thanks for the recipe, will try it today
Stacey Life thanks for watching!!
Idk if you've mention it or not but question is do you use cooked rice?
Yes use cooked sticky rice
This looks really good. FW and have a great day.
JackieNaturals thank you!!!! ❤️❤️
@@lindalately Your welcome.
Pinned this! Thank you for another great video. I'll give this a try.
Kindafoggy sounds great. I appreciate you watching & commenting. 😁
Can you do the beef?
Boudicca when I have time I’ll work on it. Stay subscribed to my channel so you don’t miss it next time!
Hi. Quick question. After curing the fish this way, you don’t have to cook it and can eat it raw you mean? No grilling is required?? I would appreciate it if you could provide a quick answer.
Make sure the meat is completely white and fully cured, that’s how you’ll know it’s “cooked” but no you don’t have to grill it. If you want, you can pan fry it or mix it in with eggs (Lao omelette style)
@@lindalately oh wow thanks a million for your reply.
😮
Hi one more question 🙋🏻♀️ please. Should the fish be “sashimi grade”? Or it’s ok and safe as long as it’s a relatively fresh fish?
Doesn’t have to be sashimi grade fish, I’m using Swai fish which is pretty cheap and I got it frozen from a store called restaurant depot. But you have to make sure it’s fully white while being cured, as stated in the other comment so that you know it’s fully “cooked”😬
@@lindalately Thanks a MILLION for your kind reply. I feel so grateful to receive your kind answer. One day when I make this I will think of you. Thank you again
@@lindalately Hi sorry I have more questions. 1. Is it possible to “over ferment” the fish? 2. Other than the change of colour, how do you know it’s fully fermented? Do you start to smell a certain aroma? When using meat 🥩 , I see other people fermenting for 2-4 days depending on temperature of the room. For fish, how long does it usually take? Thanks in advance for your advice. Xoxoxoxo
@@Handle17890 if you leave the fish out for longer, it just gets more sour but I wouldn’t leave it out for more than 4 days. You’ll start to see water rise out of the fish which is a good sign that it’s fermenting! And it definitely has a smell, it should smell a little sour and garlicky. Make sure you cover your pan with a plastic bag or two, it needs to be sealed tight with as little air as possible to get the best fermentation on the fish
@@lindalately Awww… thanks heaps again for your reply. This is such an exciting learning journey and thanks for being there sharing your knowledge.
Oh so it’s just same as like fermenting kimchi. Water and bubbles starts to form when fermenting of kimchi starts. Ah ha. So I shouldn’t throw away the fish saying “omg there is water!” It’s not a bad thing! But I guess for fish, once you start to see the water, maybe it’s time to eat, right?
Lao sour fish?👀 so interested to see how you make it but will keep that in mind that I can do it with another fish that doesn’t have bone! 10 to 15 minutes for sure a workout🏋️♀️ honestly isn’t hard at all going to have to recreate this for myself since my hubby is allergic to fish🙊
Vane & Emma Vlogs yes it’s pretty easy!!! Hope it works out for you
HWHAT?! I would be so nervous to eat this raw
You can always microwave it. I always microwave my som because I like the texture better that way lol