This Fermented Fish and Green Papaya Pickle is for Khmer younger generation living in the US who like Mum (pickle), but have no idea how to make it. You can do either shrimps or fish, or do both in one jar. One thing about Mum (pickle) you have to balance the salt if it too much it won’t be sour, but if it is too little it will spoil.
Fermented Fish and Green Papaya Pickle
This Fermented Fish and Green Papaya Pickle is for Khmer younger generation living in the US who like Mum (pickle), but have no idea how to make it. You can do either shrimps or fish, or do both in one jar.
2
servings30
minutes30
minutes790
kcal1
hourIngredients
4 cups mix shredded and sliced green papaya and carrot
2 cups raw shrimps (peel and tail off)
2 cups Tilapia or Salmon or mud fish, slice to bite size
2 to 3 tablespoon of salt
1/2 cup shredded galangal
1/2 cup roasted rice
1 cup green pineapple thinly sliced
1/3 cup water
Directions
- In a large bowl combine all the ingredients together mix well.
- Spoon the mixture into a big clean jar with lid on. Mam process takes about 2 to 3 weeks before it is sour depending on which state you live where the weather is warmer. I leave Mam outside until it is fermented (you can see mam juice come up inside the jar) then I keep it in the refrigerator for later use.
- When it is ready you can garnish it with lime juice, mint, basil, chili, and serve with rice
Recipe Video
Notes
- Serve raw or steam up to you.
Nutrition Facts
- Total number of serves: 2
- Calories: 790kcal
- Fat: 27g
- Saturated Fat: 21g
- Cholesterol: 234mg
- Sodium: 7295mg
- Carbohydrates: 103g
- Fiber: 13g
- Sugar: 59g
- Protein: 51g
