Snakehead Fish Fermented Paste 500g

Origin: Chau Doc - An Giang

Ingredients: snakehead fish fillet, sugar, salt, sesame seeds, spices...

Expiration Date: 1 year from the manufacturing date

To make snakehead fish paste, people often choose fresh and delicious snakehead fish from the field, clean them, and remove the backbone. The fish meat is marinated with a little salt for about 2 hours to absorb the seasoning. Then the fish is put into a container, mixed with salt, covered tightly with coconut leaves, and compressed with weight for about a week. After a few steps, the fish is mixed evenly with ground roasted rice powder and put back into the container for further compression. Finally, when the fish has absorbed the aroma of the roasted rice powder, remove the water, add beaten sugarcane, mix well, compress tightly for about 3 months, and the fish paste is ready to eat.

This snakehead fish sauce can be eaten raw, just tear a piece of fish, mix it with lime juice, garlic, chili, add a little sugar and mix well. When you eat it, you will feel the distinctive aroma with red au fish sauce, elastic skin, fragrant fish meat. In addition, fish sauce can also be processed into many other attractive dishes such as duck egg stewed fish sauce, fried fish sauce, fish sauce vermicelli