Thai Plaa Salmon Dad Deaw

Since Rattikan posted a picture of “Plaa Salmon Dad Deaw” ( ปลาแซลมอนแดดเดียว ), Thai sun-dried salmon, in the Facebook group “Thai-Küche ครัวไทย”, I wanted to try making it too. “Coincidentally” I bought a food dehydrator shortly after and could now try it myself, independent of worrying whether the sun would shine enough.

Unlike Rattikan, however, I cut the salmon into bite-sized pieces before marinating and drying. Unfortunately, this led to some pieces falling apart during drying. The finished Plaa Salmon Dad Deaw was very tasty but maybe I’ll try it in one piece next time. Either way, I’ve written down how I prepared it here. What goes perfectly with the dried salmon, by the way, is the dip “Nam Jim Talay”.

Recommended Dehydrator at amazon.de¹

Preparation

First, thoroughly wash the salmon and pat dry. I then completely removed the skin, but in hindsight I think thorough scaling might have been even better. Cut the salmon fillet into bite-sized pieces afterward.

Now completely dissolve the palm sugar in warm water and then mix this solution with fish sauce, salt and coarse chili powder. Then let the salmon pieces marinate in this prepared sauce for about twenty minutes.

After the waiting time, let the marinated salmon pieces dry on the racks of the dehydrator at 70° Celsius (160°F) for about three hours. If necessary, switch the position of the levels several times so that the fish dries evenly.

When the salmon is dried, heat the vegetable oil in a pot and fry the salmon pieces in portions for a few minutes over medium heat. Then place the fried pieces on a piece of kitchen paper to absorb excess oil.

Arrange the finished Plaa Salmon Dad Deaw on a plate and serve immediately. As already mentioned, the “Nam Jim Talay Dip” goes excellently with it.