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. 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.
|4 cups of mix shredded and sliced green papaya and carrot|
|2 cups of raw shrimps (peel and tail off)|
|2 cups of Tilapia or Salmon or mud fish, slice to bite size|
|2 to 3 tablespoon of salt|
|1/2 cup of shredded galangal|
|1/2 cup of roasted rice|
|1 cup of green pineapple thinly sliced|
|1/3 cup of water|
Directions to make Fermented Fish and Green Papaya Pickle
- 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
Serve raw or steam up to you.
Related Recipe: Chinese Green Soup with Meatballs
Serving Size: 2
Calories Per Serving: 790
% Daily Value
Total Carbohydrate 103g 37%
Cholesterol 234mg 78%
Total Fat 27g 35%
Saturated Fat 21g 105%
Dietary Fiber 13g 46%
Protein 51g 102%
Sodium 7295mg 317%
Sugars 59g 118%
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