Indian Salmon DEEP FRIED!! 🐟 Super CRISPY UMAMI Food Village!

hey everyone hope you're having an amazing day it's mark wiens i'm in patani in the very far south of thailand and today we are on a day trip outside of the city to begin with we are in a place called saikau which is famous for fruit and especially the saikau durian so we're going to visit an orchard we're going to eat some fresh durian and then after that we're going to go to the coast to another village that specializes in a fish in thai it's called plague but i believe in english it's an indian salmon or a four finger threadfin fish i believe that they salt they preserve the fish but they're also going to cook us a local meal i'm going to share this experience with you from patani and all of the food and the durian with you in this video [Music] [Music] we made it to sai tower at the base of the mountain in the interior part of patani and got back into the orchard into the countryside it's so beautiful this is fruit paradise in patani so the thing is we are here right at the end of durian season and they said that they've picked almost all of the durians off the trees already but they do have a few that they just picked i think earlier today uh especially the montang from sai kao local uh so i don't know if we'll get to see them pick it off the tree but they have some here in this little shack that they just picked very very recently um yeah it smells incredibly fragrant wow oh my god is very popular in thailand but in central thailand but this is a different variety of montang and it's a totally different shape it's like the size it's exactly the shape of an american football an oval an oval pointed oval pointed oval it's so fragrant he pulls that open this is like long slender baguettes of fruit on the inside you can feel the skin around it but you can feel how soft and tender and just pudding-ish it is on the inside wow yeah it is fragrant that's like a birthday cake like straight frosting on seed it's so creamy and it is a montang it is like not a very strong not like a strong bitterness or not like a strong um alcoholic taste but very neutral very very frosting like sweet creamy that's thick that's rich that's creamy that's sticky sweet and nutty [Music] and it is steamy hot the jungle here some serious humidity there's just straight frosting on seed you would be happy to substitute this for a birthday cake this entire area is mostly durian trees all of these the evergreen looking trees are durian trees uh but again most of the durians have been picked because we're at the very end of the season here uh but he said there's one tree that has some some fruits left a few fruits left that would you see on the tree [Music] and after that transfer smooth transfer from the back of his car to the roof of our car we are really on our way to the next village to look at or see the process of the indian salmon and they're gonna cook a meal for us too and i am ready what a day what an awesome day [Music] [Music] we drove straight to the coastline uh in and this is the city this is the village that's known for the indian salmon they dry they salt they dry i think we'll see some of the process goats fish a fishing village and blazing hot sun and this is the recipe oh check out that goat on the top of the bridge oh that's a sheep and this is the recipe for uh black guru that they make uh with the the salted indian salmon oh they're set up right here somebody cobb yeah right on the corner here uh at the edge where the where the river flows into the sea they have set up an entire table for us to do a demonstration to cook to show us and to ah this is the village that specializes in salting it and preserving it and drying the fish and they're gonna make a dish from it for use the fish is from the sea here off of the coast of patani in order to preserve it this way to uh which is the way that it's usually prepared is they salt it and then leave it to dry in the sun for 20 days about 20 days [Applause] it's like a raisin basically a fish a fish raisin but awesome you can smell and the way it's preserved the way it's salted just increases the flavor i mean it uh increases the shelf life it preserves the fish but it goes so far it makes the fish go so far because you could just use a little piece that's so flavorful can flavor a whole plate of rice and this is what the village is known for this is the the craft this is the specialty of this village you just smell the umami wafting through the air smelling this fish okay [Music] and it's a prized fish around the world this is a prized fish again it's called the four finger threadfin i believe or the indian salmon um and she's just slicing it into pieces and then soaking it in water is the first step it's immediately a cheesy aroma that comes out of the fish as soon as you put it in the hot oil [Music] wait wait um [Music] wow [Music] again that salty umami aroma cheesy aroma that comes out of the oil as you pry it incredible pulls it out it's sizzling hot uh recipe is very simple because there's already so much complex flavor age within the fish uh sprinkles a lot of lime she probably squeezed on two or three limes onto those two pieces of fish the lime juice that you need that acidity to cut the the salty sharpness or the richness and then the shallots and chilies are just going to increase your your mouth happiness uh i think it actually will go perfect without telling the rice porridge because oh man ultimate comfort and that fish is just gonna it's gonna powerfully flavor the entire every single bite of rice that you take and there's also a smaller fish it's the same type of fish but a smaller fish uh maybe a younger fish that they had already pre-made with the same toppings with the same ingredients [Music] okay and they're encouraging us to keep squeezing online with every bite pretty much lots and lots of lime juice you need a lot of lime juice and by now the lime juice has also soaked into the the flesh of the fish yeah it is so incredibly fragrant really you would think it's like a cheese party going on here look at that the inside of it it's wow the texture has just been saturated with lime juice it's like it feels like like custard almost you have to break it up that's it that's it a little more chili's more lime juice okay and you do wanna this is a type of bite you do not wanna get too much in one bite or you will have a mouthful of saltiness but mix that with the rice wow the complexity of flavor that is like cheese that literally is fish cheese the saltiness the like the layers of flavor and complexity wow and then the crunchy it's crunchy because it's good and then the lime juice the lunch literally has soaked all the way in so you get that acid i think because of so much lime juice it's not quite as salty as i thought it was going to be but you need that lime juice that acidity to cut the strength of it and then this with the shallots with the the chilies wow that's extraordinary that is a powerful ingredient so cheesy straight up rice and cheese they said to try this one too because it's been soaking in lime juice for a while already so it might have a little bit of a different texture oh yeah it feels more feels more flaky kind of also because it's smaller cashews again chilies and shallots too and i'm going to hit that with a little lime juice you got to have more sour yeah yeah true it's like the sourness brings out the the flavor the complexity of it yeah and i think if you didn't have that acidity it would also get kind of too salty and too uh it would get kind of rich but you can see that texture is different yeah yeah that one is good too it is a totally different texture it almost has like it almost has like a baked bread kind of flaky loaf of bread kind of feel to it in your mouth again that same complex fermented uh aged extreme aged flavor a little piece of that and you could flavor multiple plates of rice with like huge flavor big flavor [Music] um this is another way they love to eat it uh in this community or in this area in patani is with sticky rice and you grab a ball of sticky rice you can kind of dab it into the fish make sure you add more lime juice sprinkle on more lime juice with every bite add some chilies to them wow the gooeyness of that fish the custardy salty just power of it and that actually it's good both ways sticky rice or rice porridge you cannot go wrong [Music] i think this might be the most awesome coolest setting location flavor of rice porridge that i've had anywhere in the world and you can never have enough lime juice just look at this location we're surrounded by sheep the community that makes the fish that drives the fish awesome friends what a location and my mouth my tongue right now is just zinging from the saltiness the the citrus the acid the chilies what a thrill on the taste buds a roller coaster of umami [Music] foreign and this is the business of the community so we are buying some fish to bring home to send home to ying's family to young's mom to give away your friends this is this is the type of community i want to support an amazing outstanding product and on that note we're just getting kind of rained out or at least it's coming it's coming coming very soon oh that's the durian wow and next up to finish this video to finish this day we are gonna go to see where they have the fish hanging where they're drying although now it's unfortunately it's raining so i think they might be indoor in the house but we're still gonna go check them out real fast what a hilarious friendly welcoming delicious experience that was okay it's like a closet of dry hanging fish and normally just because it's raining they brought it under the cover but normally for 20 days it sits it hangs in the sunshine dries out withers up it's kind of a dry area it seems it does i mean it rained today of course uh but it's kind of a drier area on this coastal area and the sun is intense so this is the perfect environment and they get this fish just directly off the coast here in patani so happy i had the chance to try it from the source from the community who fishes it and dries it and prepares it so here at the village if you buy it it's 1 000 baht per kilo but if you go to in other parts of thailand and it comes from from here in patani uh if you buy it in other parts of thailand it's usually two thousand even three thousand baht per kilo per kilo so that's how expensive that's how uh high in demand how much of a delicacy it is ying's mom is going to be very happy with us buying some hanging yeah yeah she's going to love it huh she can love you that's going to wrap up this video that's going to be the end of this video sourcing unbelievable products from patani the durian from saikhao and the blagurao or indian salmon salted from this village huge thank you to everyone who hosted us who showed us around and then i want to say a big thank you to you for watching this video please remember to give it a thumbs up if you enjoyed it leave a comment below i'd love to hear from you and if you've not or if you're not already subscribed click subscribe and also click the little bell icon and that way you'll immediately get notified of the next video that i publish and finally be sure to watch more videos i'll have the link in the description box uh we're traveling around patani so many amazing people unique foods just incredible culture and be sure to watch more videos in this series thanks again for watching goodbye from a closet of drying salted incredible fish and see you on the next video

Channel: Mark Wiens

Views: 1,430,311

Keywords: Pattani, Thailand, Thai food, Malay food, street food, durian, Mark Wiens, Pattani food, Malaysian food, ทุเรียนหมอนทองทรายขาว, ปลากุเลา, Indian salmon, Fourfinger Threadfin, fried fish, village food, village cooking, umami food, fish cheese, food travel, travel videos, travel vlog, food vlog

Id: r06JK1QrZXo

Length: 22min 1sec (1321 seconds)

Published: Wed Nov 25 2020