Fermented Fish Recipes

Steps:

• Remove and discard the bones from the fermented fish. Dice the flesh and place in a mixing bowl with the pork, sugar, pepper and garlic. Mix together well, then stir in the whole egg. Spoon the mixture into a glass or ceramic bowl and sprinkle the shallots over the top. Cover the bowl with plastic wrap. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Set the bowl in the steamer, then cover and steam over high heat for 30 minutes. Remove the lid and plastic wrap. Pierce the surface of the terrine 5 times with a bamboo skewer, then pour the beaten egg yolks over the terrine. Steam until the yolks are set, 5 minutes longer. Remove from the steamer and garnish with coriander and chiles. Serve warm with steamed jasmine rice.

Steps:

• For a one-litre jar you need 3-4 fresh herrings or mackerel. Skin the fish and remove the bones, cut into mouth size pieces. Put the pieces of the fish into the jar mixing with peppercorns, a few slices of white onion (optional), coriander seeds, bay leaves and dill seeds or dill herb. In a separate jug in 1/2 litre of water dissolve 1 tablespoon of sea salt and 3-4 tablespoons of whey. Pour this brine into the jar with the fish until the fish is completely covered; if the fish is not covered just add more water. Close the jar tightly and leave to ferment for 3-5 days at a room temperature, then store in the fridge. Alternate method: Buy some fresh sardines (also works for herring and mackerel), de-scale the fish, cut the heads off and clean the belly out. Put into a suitable size glass jar or a stainless steel pan. Add 1-2 cups of whey, 1-2 tablespoons of salt (per 1 litre), a teaspoon of black pepper corns (freshly crushed), 10 bay leaves and ½ a teaspoon of coriander seeds (freshly crushed). Top up with water so the fish is completely covered with water, you may want to float a small plate on top of the fish to keep it submerged in the brine. Cover the pan or put the lead on the jar and let it ferment for 3-5 days at a room temperature. When the fish is ready take the meat off the bones, cut into bite-size pieces and serve with fresh dill and some chopped red onion.