The Essential Green Papaya Pickle: Fermented fish and green papaya pickle. The essential green papaya pickle is a recent creation that reflects the lifestyle of the contemporary young Thais. They may not be aware of what fermented fish and green papaya pickle is, and what it can do for them, but they still keep coming back for it because of the taste and the health benefits.

The reason the fermented fish and green papaya pickle recipe features a fish in the title is because this pickle is a little bit like a fish salad. The pickle is made by combining a fermented fish sauce with green papaya and other ingredients like carrots, daikon radish, and sugar. It’s a pickle with a pickle in it.

Ingredients: a large green papaya, a large handful of fresh coriander, 2 tablespoons of salt, 2 tablespoons of white vinegar, white pepper, 2 tablespoon of brown sugar, 1 teaspoon of turmeric, 2 pieces of fresh ginger, 2 pieces of garlic, 4 pieces of fresh turmeric, 1 teaspoon of black salt, 1 teaspoon of yellow salt, 1 teaspoon of chili powder, 1 teaspoon of red chili powder, 1 teaspoon of black pepper, 1 teaspoon of brown sugar, 1 tablespoon of white vinegar, 1 tablespoon of vegetable oil, 1 teaspoon of salt, 1 teaspoon of black pepper. Method: Clean the heart of the papaya with salt and let it dry for 10 minutes. Then cut off the skin of the papaya

This Fermented Fish and Green Papaya Pickle is for Khmer youth in the United States who like Mum (pickle) but don’t know how to prepare it. You may use shrimps or fish, or combine the two in one jar. One thing to remember about Mum (pickle) is that the salt level must be balanced; if it is too high, the pickle will not be sour, but if it is too low, it will rot.

Ingredients

4 cups green papaya and carrots, shredded and sliced    
2 cups shrimp (raw) (peel and tail off)    
2 cups tilapia, salmon, or mud fish, cut into bite-size pieces    
2 to 3 tblsp. salt    
1/2 cup galangal, shredded    
toasted rice, 1/2 cup    
1 cup finely sliced green pineapple    
a third cup of water    

Fermented Fish with Green Papaya Pickle Instructions

  1. Combine all of the ingredients in a large mixing basin and stir thoroughly.
  2. Fill a large clean jar halfway with the mixture and close the top. Depending on the state you reside in where the temperature is warmer, the ripening process takes around 2 to 3 weeks until it turns sour. I keep Mam outdoors until it has fermented (you can see mam juice rising to the top of the jar), then I store it in the refrigerator for later use.
  3. When it’s done, add lime juice, mint, basil, and chile to taste, and serve over rice.

It’s up to you whether you want to eat it raw or cooked.

Enjoy

 

 

Chinese Green Soup with Meatballs is a similar recipe.

daily value in percent

Carbohydrates (total): 103 g (37%).

Cholesterol: 234 mg (78%)

Total Fat: 27 g (35% of total fat)

Saturated Fat (Saturated Fat) (Saturated Fat) (Saturated Fat) (Satur

13 g of dietary fiber (46%)

51g 102 percent protein

317 percent sodium 7295mg

59g 118 percent sugars

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