Adi Oying Fermented Fish
A pungent stew built around fermented river fish, prepared in Adi kitchens as a traditional way of using preserved fish stocks through the year.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 14 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 15 g
- calories
- 220 kcal
Instructions
- 1
Soak the fermented fish briefly in warm water to soften it. Rinse off any excess strong brine.
- 2
Heat mustard oil in a pot. Add the crushed ginger and garlic.
- 3
Add the chopped green chillies. Stir everything for a minute.
- 4
Add the softened fermented fish. Cook it briefly until you smell its aroma.
- 5
Pour in water and bring it to a gentle boil.
- 6
Add the chopped local greens and stir well.
- 7
Simmer for 15 minutes until the greens are tender and the flavours blend.
- 8
Taste the dish. Add a little salt if needed, as fermented fish is naturally salty.
- 9
Serve hot with rice.
Chef's tips
Rinse the fermented fish briefly if the smell is too strong for you. Cook in a well-ventilated kitchen as the aroma is powerful.
Ingredient substitutions
- fermented fish → fermented soybean paste for a milder vegetarian alternative
Storage
Refrigerate for up to 2 days in a sealed container.
Reheating
Reheat gently on the stovetop, stirring occasionally.
Common mistakes to avoid
- •Soaking the fermented fish for too long, which washes away its special flavour.
Serving suggestions
Cooked Adi Oying Fermented Fish?
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