''Padaek'' or ''padek'' (
Lao:
ປາແດກ) is a traditional
Lao condiment made from pickled or
fermented fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method ...
that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than
fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
. Unlike other versions of fish sauce in
Southeast Asia
Southeast Asia is the geographical United Nations geoscheme for Asia#South-eastern Asia, southeastern region of Asia, consisting of the regions that are situated south of China, east of the Indian subcontinent, and northwest of the Mainland Au ...
, ''padaek'' is made from freshwater fish, owing to the landlocked nature of the former kingdom of
Lan Xang
Lan Xang () or Lancang was a Lao people, Lao kingdom that held the area of present-day Laos from 1353 to 1707. For three and a half centuries, Lan Xang was one of the largest kingdoms in Southeast Asia. The kingdom is the basis for Laos's nat ...
. ''Padaek'' is used in many Lao dishes, most notably ''
tam maak hoong''.
See also
*
*
*
*
*
*, Burmese fish paste
*Patis
Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
- Philippine-fish sauce
References
External links
What is Padaek?
Fish sauces
Umami enhancers
Lao cuisine
{{condiment-stub