pla ra



  • A freshwater mud fish, gourami, from the north of Thailand which is fermented with roasted rice for several months and has a very pungent smell and flavour. It is sometimes deep-fried and dressed with finely sliced shallots, chillies and lemon grass but is more usually made into a seasoning by boiling in water with shallots, lemon grass and kaffir limes and then straining. It is sold in the West as pickled gourami.