Bosou sada: Fermented fish in all its pungency
Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.
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)
- 700g cooked rice, cooled
- 35g salt
- 50g pangi flesh, finely ground
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