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Preparation
1 hour
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Difficulty
Easy
In Vietnamese cuisine, fish sauce is a characteristic dish of many regions. For the people of the Mekong Delta, fish sauce made from mudfish is a specialty dish here. Mudfish fish sauce mixed with papaya is a rustic dish, and when served with hot rice, it is absolutely delicious. Let’s join TasteVN cook this mudfish fish sauce mixed with papaya right away!
Ingredients for Mudfish Fish Sauce Mixed with Papaya Serves 6
Mudfish fish sauce 1 kg Papaya 2 kg Coarse salt 200 gr Water 100 ml Sugar 400 gr Garlic 100 gr Chili 100 gr
How to Choose Ingredients
How to choose fresh green papaya
- Choose raw papaya or duckbill papaya; when held, it feels heavy, and the fruit is elongated.
- You should choose papayas with dark green skin that feel firm when pressed, and the stem still oozing sap because this is freshly cut papaya.
- Good papaya will be of moderate size, each weighing about 1 kg or less; do not buy small fruits as they may be unripe papaya.
- Do not buy papayas that are soft or ripe because they will not have the crunchiness needed for the salad, losing their deliciousness.
How to choose good mudfish fish sauce
- To choose good mudfish fish sauce, you should select fish sauce where the body of the mudfish has a white belly, and the outside and back of the fish still have a green color, giving the impression that the fish is still fresh, plus the enticing golden color of the spices.
- To select delicious fish sauce, in addition to visual inspection, you need to buy from reputable stores that sell quality fish sauce.
How to make Fish Sauce with Papaya
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Prepare the Papaya
After purchasing, peel the papaya, cut it in half, remove the seeds, and wash it thoroughly. Then, slice it into thin strips.
Note: You should lightly score the papaya to let the sap flow out completely; this will prevent bitterness when eating.
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Salt and Mix Sugar with Papaya
After slicing the papaya, place it into a bowl. Sprinkle salt over the papaya along with a little water, and soak for 2 days to remove all the sap, while allowing the papaya to release water, making it crisp and flavorful for the sauce.
After 2 days, use a mesh bag to transfer the soaked papaya, placing a cutting board heavy enough to press down on the mesh bag for 3 – 4 hours to allow the liquid inside the papaya to drain out completely, ensuring the strips are dry.
Continue by placing the drained papaya back into the bowl, adding 400 grams of sugar on top of the papaya, mixing well, and soaking for 1 day.
Note: Sugar should only be soaked for 1 – 2 days; do not soak too long as it will affect the flavor of the sauce. Depending on the type of sauce, the soaking time for the papaya will vary.
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Mix fish sauce
Peel garlic, wash clean, and chop finely. Wash the chili pepper, and chop finely. After mixing the sugar for 1 – 2 days, leave the papaya in the bowl and add the garlic, chili, and the purchased fish sauce to mix well is done.
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Finished Product
Fermented fish sauce with green papaya has a delicious flavor, with a harmonious sweet and salty taste, and the papaya is crispy, evenly absorbing the appealing spices. You can eat fermented fish sauce with hot rice or vegetables.
Store the fermented fish sauce mixed with green papaya in the refrigerator and it can be used within 2 weeks.
So you now have a very simple way to make mắm cá chốt đu đủ that is rich and delicious for the whole family to enjoy. Wishing you success!
