The northern states of peninsular Malaysia have fish pekasam, and the Kadazandusun have a similar preparation of freshwater fish as well. The main difference is that cooked rice is used instead of toasted uncooked rice. This results in a rather pungent ferment, but one that is deliciously addictive for those who can’t get enough of that tangy fermented fish flavour. Read more about fermenting with pangi.
Bosou sada
by Pison JaujipThe northern states of peninsular Malaysia have fish pekasam, and the Kadazandusun have a similar preparation of freshwater fish as well. The main difference is that cooked rice is used instead of toasted uncooked rice. This results in a rather pungent ferment, but one that is deliciously addictive for those who can’t get enough of that tangy fermented fish flavour. Read more about fermenting with pangi.
Servings: 12
Prep time: A project
Servings: 12
Prep time: A project
Ingredients
500g freshwater fish, cleaned and scaled (if scaly)
700g cooked rice, cooled
35g salt
50g pangi flesh, finely ground
Directions
- If using large river fish such as larger keli, butterfly the fish. If using smaller fish, they can be kept whole. Pat the fish dry with a paper towel.
- In a large mixing bowl, mix all the ingredients together evenly.
- Lay the fish neatly in clean, airtight container. Label it with the current date.
- Leave the fish to ferment for about 1 month.
- After 1 month, the fish is ready to be eaten. It can be served as is, or fried with slices of ginger, ikan bilis, chillies, bamboo shoots, or any complementing ingredient. Serve with hot white rice.
Tips
- Fish that has gone through the bosou fermentation process will not retain its shape. This is completely normal and even desired.
- Pison uses unprocessed pangi, as the bosou fermentation process will leach the toxins away from the pangi flesh. Processed pangi can be used as well.
- Glass containers are preferable, so the fermentation can be observed without opening the container. Another added benefit is that glass will not absorb scents the way plastic can.
- If there is mould growing on the fish, take note of the colour. If the mould is white, it is not harmful. But if the mould is black, throw out the fish to start over, after cleaning the container thoroughly.
- Pison does not recommend using saltwater fish as a substitution, as the flavours will not be same.
Ingredients
500g freshwater fish, cleaned and scaled (if scaly)
700g cooked rice, cooled
35g salt
50g pangi flesh, finely ground
Directions
- If using large river fish such as larger keli, butterfly the fish. If using smaller fish, they can be kept whole. Pat the fish dry with a paper towel.
- In a large mixing bowl, mix all the ingredients together evenly.
- Lay the fish neatly in clean, airtight container. Label it with the current date.
- Leave the fish to ferment for about 1 month.
- After 1 month, the fish is ready to be eaten. It can be served as is, or fried with slices of ginger, ikan bilis, chillies, bamboo shoots, or any complementing ingredient. Serve with hot white rice.
Tips
- Fish that has gone through the bosou fermentation process will not retain its shape. This is completely normal and even desired.
- Pison uses unprocessed pangi, as the bosou fermentation process will leach the toxins away from the pangi flesh. Processed pangi can be used as well.
- Glass containers are preferable, so the fermentation can be observed without opening the container. Another added benefit is that glass will not absorb scents the way plastic can.
- If there is mould growing on the fish, take note of the colour. If the mould is white, it is not harmful. But if the mould is black, throw out the fish to start over, after cleaning the container thoroughly.
- Pison does not recommend using saltwater fish as a substitution, as the flavours will not be same.
