Thai Pickled Fish Recipe | Pla Dong

Thai Pickled Fish Recipe (serves 4)

1 cup of Water in a glass jar

1 cup of Rice Vinegar

200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option

1 red onion

2 tbsp Black pepper corns

2 tbsp Sugar

Keep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.