The fish, after being washed in seawater, are salted in a ratio of six parts fish to one part salt before being left in a large jar for 30 days to ferment.

Galangal, garlic and chillies are then added to create pungency.

It is often served with boiled pork slices, sliced cucumber, fresh herbs, and figs.

LEAVE A REPLY

Please enter your comment!
Please enter your name here