Thai Pla Haeng (Dried Salted Fish)
Pla Haeng is a traditional Thai dried fish, made by salting and then sun-drying. It is made from various fish species and is an important protein source in Southeast Asian cuisine. The aroma is intense, the flavor savory-salty, and it can be fried, grilled, or used as a seasoning ingredient.
Ingredients(for 1 kg)
Instructions
Preparation and Salting
30 minutes + 12-24 hours curingGut the fish and wash thoroughly. Cut each fish lengthwise (butterfly cut) without separating, or leave small fish whole. Rub the salt (mixed with optional turmeric) generously inside and outside. Lay in a single layer in a container and refrigerate for 12-24 hours.
Rinsing and Preparing for Drying
15 minutesBriefly rinse the fish with cold water to remove excess salt from the surface. Pat dry with paper towels. Lay the fish flat on bamboo or wire racks or hang on strings. Lightly brush or spray with fish sauce.
Sun Drying
3-5 daysDry the fish in direct sunlight at 30-40 °C. Turn daily so both sides dry evenly. Store overnight in a dry, airy room. The Pla Haeng is ready when it is dried through, hard, and has a flexible-leathery or brittle texture when bent.
Storage
up to 3 monthsStore the finished Pla Haeng in an airtight container or wrapped in paper in a cool, dry place. Refrigerated, it keeps for up to 3 months. To use, deep-fry in oil, grill, or crumble as a seasoning ingredient in Thai dishes.
Pro Tip
For preparation outside Southeast Asia, a food dehydrator at 55-60 °C can be used. The salt should be at least 15-20% of the fish weight to ensure safety. Pla Haeng with turmeric (Pla Haeng Kamin) has a beautiful golden color and an earthy aroma – simply add 5 g of turmeric per kg of fish to the salt.
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