📝 About This Recipe
Padaek is the pungent, umami-rich backbone of Lao cuisine, a traditional unfiltered fish sauce that transcends the liquid varieties found in bottles. Unlike clear fish sauce, this 'funky' ferment includes chunks of cured fish and toasted rice bran, offering a complex, earthy depth that defines dishes like Thum Luang Prabang. It is a labor of love and patience, transforming humble freshwater fish into a culinary gold that lasts for years.
🥗 Ingredients
The Fish Base
- 2 kg Freshwater Fish (Small to medium river fish like perch, tilapia, or catfish; cleaned and scaled)
- 400 grams Coarse Sea Salt (Non-iodized is essential for proper fermentation)
The Fermentation Starters
- 1.5 cups Rice Bran (Toasted until dark golden brown and fragrant)
- 1/2 cup Pineapple (Finely chopped; the enzymes help break down the fish)
- 2 tablespoons Palm Sugar (To feed the beneficial bacteria)
- 3 slices Galangal (Dried or fresh to help manage the aroma)
Equipment
- 1 piece Fermentation Jar (Large ceramic crock or heavy-duty glass jar with a tight seal)
- 1 piece Weight (Fermentation weight or a heavy stone cleaned and boiled)
👨🍳 Instructions
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1
Thoroughly wash the fish under cold running water. If using larger fish, chop them into 2-3 inch chunks, keeping the bones and heads intact as they provide the best flavor.
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2
In a large mixing bowl, combine the fish and the coarse sea salt. Massage the salt into the fish vigorously for about 5-10 minutes until the fish releases some moisture and the salt is evenly distributed.
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3
Transfer the salted fish into a temporary container, cover tightly, and let it cure in the refrigerator for 24 to 48 hours. This 'pre-salt' phase firms up the flesh.
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4
After the curing period, drain any excess liquid that has pooled in the container. In a dry skillet over medium heat, toast the rice bran until it reaches a deep chocolate brown color, being careful not to burn it.
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5
Add the toasted rice bran, chopped pineapple, palm sugar, and galangal slices to the salted fish. Mix thoroughly by hand (wear gloves!) until every piece of fish is coated in the dark, sandy rice bran mixture.
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6
Sterilize your fermentation jar with boiling water and dry it completely. Pack the fish mixture into the jar, pressing down firmly with your fist or a wooden spoon to remove all air pockets.
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7
Place a fermentation weight or a heavy, cleaned stone on top of the fish to keep them submerged in the brine that will naturally form.
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8
Wipe the rim of the jar with a clean cloth dipped in saltwater. Seal the jar tightly. If using a traditional crock, some use a layer of plastic wrap and then a lid tied down with twine.
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9
Place the jar in a cool, dark place (like a pantry or a shaded corner of a balcony). Do not disturb it for the first 3 months.
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10
After 6 months, the Padaek is technically ready to use, though it improves significantly at the 12-month mark. The fish should be soft and the liquid should be dark and aromatic.
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11
To use, scoop out the liquid and some of the softened fish chunks as needed for your recipes. Always use a clean, dry spoon to prevent contamination.
💡 Chef's Tips
Always use non-iodized salt; iodine can inhibit the growth of the good bacteria needed for fermentation. If you see a thin layer of white mold on top, it is usually harmless 'kahm yeast'—simply scrape it off and ensure the fish remains submerged. Toasting the rice bran is the secret to a deep, nutty aroma; never skip this step or use raw bran. If the smell is overly putrid rather than 'funky' and fermented, or if you see black/green mold, discard the batch and start over. For a smoother sauce, you can blend a portion of the finished Padaek and strain it, though traditionalists prefer the chunks.
🍽️ Serving Suggestions
Whisk into a 'Jeow Som' dipping sauce for grilled meats or sticky rice. Add a tablespoon to 'Gaeng Nor Mai' (Bamboo Shoot Soup) for an authentic earthy depth. Essential for 'Thum Mak Hoong' (Lao Green Papaya Salad) to provide the signature cloudy appearance and punchy flavor. Use the softened fish chunks to flavor stir-fried morning glory or Chinese broccoli. Pair the finished dishes with a cold Lao lager or a crisp, acidic white wine to cut through the salt.