For the people of Isan, fermented fish (plara) is a morning staple that energizes their day. It is an essential ingredient, a flavor enhancer, and a key component in many dishes. The three main ingredients of plara include:
- Fish: Small fish like pla siw and pla soi are commonly used.
- Salt: Sea salt or sinthao salt is used for fermentation.
- Roasted rice powder: Adds flavor and thickens the texture of the fish.
The secret to delicious plara lies not only in the right balance of ingredients but also in the careful fermentation process. The fish must be thoroughly cleaned, salted, and sealed in an airtight container, with fermentation taking anywhere from three months to a year, depending on the type of fish and the salt concentration.
Plara reflects the life, society, and harsh landscape of Northeast Thailand. Small fish, which may be overlooked by others, are transformed by the Isan people into a premium seasoning.
Plara is a kitchen staple, used daily to prepare a variety of dishes—whether it’s for making chili paste, soup, or som tam (papaya salad) with fermented fish, a daily favorite that never gets old. Just a simple dish of som tam with sticky rice can satisfy and provide the energy to endure hard labor. Plara-based dishes are quick to make, allowing families to gather, share stories, laugh, and enjoy the rich, savory flavor that plara brings to any meal.
In recent years, plara has been elevated into fine dining and fusion dishes in many Thai restaurants, adding cultural value and embodying deep meaning within itself.
#PlaraMorLam24
#ISANToTheWorld
