How To Make Fermented Fish | Naga Traditional Method Of Making Fermented Fish
Fermented Fish:
Fermented fish is commonly eaten by Asian countries and there are so many different methods of making fermented fish, today here, I am going to you show you a very unique method of making fermented fish based on my traditions. Nagaland is situated in the Northeastern part of India and we Naga's make the fermented fish in a unique way and I will show you how it's made? So without wasting time let's start.
Ingredients:
* Rice
* Yeast ( local made - made with herbs and rice flour)
* Small river fish (local name peditsung or podi mas)
Method:
* Cook the rice and let it cool completely.
* Now separate the rice into pieces.
* Sprinkle the yeast on the rice and mixed it well, and stuffed the rice in a plastic or aluminium container. and keep it for 6 days.
* 5 - 6 days is the right duration in hot summer so keep 6 days.
* After 6 days now start with the 2nd process the small river fish will be using dried so if it is dirty than washing it with hot water if not it is ok.
* Again dry it in the sun for one day or a 2 days depends on the sun.
* Put the matured rice on the fish and mixed it thoroughly and stuffed it in a jar and keep in a shady place and leave it for around 15 days or a month.
* After keeping 10 - 15 days it is ok to eat and if you keep more days say, a month or a 2 it is much better.
* So enjoy it making chutney or curry.
Thank you.
For more details you can also watch the video by clicking the given link below:
About Us
cooking recipes, food recipes, naroerecipes, traditional dish, naga traditional recipes, naga food recipes, unique recipe, simple recipes, How to make
If you have any query regrading Site, Advertisement and any other issue, please feel free to contact at naroimchen412@gmail.com 
No comments:
Post a Comment