Thai Dried Fish Snacks (Pla Hang)
Pla Hang are classic Thai dried fish snacks marinated with an aromatic blend of fish sauce, lemongrass, and Asian spices, then dehydrated. The result is intensely savory, slightly sweet-salty fish strips with an unmistakable Southeast Asian aroma. These snacks are ubiquitous as street food in Thailand and are easy to recreate at home.
Ingredients(for 1 kg)
Instructions
Marinade & Marinating
4-6 hrs.Cut fish fillets into even strips. Thoroughly mix all marinade ingredients (fish sauce, palm sugar, garlic powder, coriander, turmeric, pepper, sesame oil, lime juice) until sugar is dissolved. Add fish strips and marinate covered for 4-6 hours in the refrigerator.
Draining & Preparation
20 min.Let the marinated fish strips drain well in a sieve and lightly wipe off excess marinade. Lay out on dehydrator trays in a single layer without overlapping.
Dehydrating
10-14 hrs.Set dehydrator to 63 °C and dry the fish strips for 10-14 hours. Flip once after 5 hours. The strips are done when leathery, dry, deep brown-orange in color, and no longer feel moist when bent.
Cooling & Serving
30 min.Allow finished strips to cool completely. For immediate serving, fry in hot oil (180 °C) for 30-60 seconds and serve with sweet chili sauce. For storage, vacuum-packed, keeps for up to 4 weeks.
Pro Tip
Briefly frying the dried fish strips in hot oil at 180 °C for 30-60 seconds immediately before serving creates the authentic crispy Thai street food texture. Serve with sweet chili sauce.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.