Pinongian sada: A Kadazandusun fermented fish project
For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at periuk.my.
Ingredients
- 500g freshwater fish, cleaned and scaled (if scaly)
- 25g salt
- 50g pangi flesh, finely ground
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