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Dried Fish and Shellfish
Appears in
By Judy Bastyra and Becky Johnson
Published 2011
Throughout Thailand entire sections of food markets are devoted exclusively to dried and salted fish – pla haeng – and both fresh and saltwater varieties are treated in this way. They come in all shapes and sizes and are creatively displayed, although some do look a little gruesome, with their wrinkled bodies and toothy grins. Each type has a different flavour with varying degrees of saltiness.
Small fish are sold whole. The tiniest are frequently deep-fried and served with curries. Where the flavour of the fish is required, but not its obvious presence, the fish is first pounded in a mortar with a pestle before being added to the dish. This is necessary because most types of dried fish remain intact when cooked.