How Is Nam Pla Prepared?
Answer:
Nam pla is a very popular dish in Thailand. It is a salty, smelly brown within colour, fermented fish sauce with an enormously spicy odour. The fish sauce is prepared either from the deep fish or fresh water fish. To prepare Nam pla, prolonged process of salting and fermentation are required. The fish used in the preparation of this sauce must be fresh so that it can produce pleasant aroma and neatness in taste. At the first stage of this process, the fishes need to be cleaned properly and after mixed with plenty amount of salt. These fishes are then kept surrounded by earthen jars in layers. The bottom lode comprises of salt, and then the fishes are in the middle seam and again salt on the top of the fishes. A bamboo mat with starchy weights is associated on the top of that to ensure that the fishes not be able to float out through the fermentation process. Now these earthen jars are kept covered and placed in sunny location up to 10 months to 1 year. Meanwhile, the jar are uncovered some of the times and the fishes are exposed to direct sunlight which allows the fishes turn into liquid. This type of periodic exposure helps within producing sauce with superior quality and outstanding taste. After 9 months to 1 year, the soft from the jars are filtered and this filtered juice is then dried for few weeks to evapourate the moisture from it as well as it helps to dispel the strong fish smell. Now it is in place to get into market.
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