PANTAI Pickled Gouramy Fish 454G
PANTAI Pickled Gouramy Fish 454G
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🛒 Product description
PANTAI Pickled Gouramy Fish 454G is an authentic Thai specialty made from fermented gourami fish. The strong umami taste and the salty, slightly spicy note make this product the ideal seasoning base for traditional Thai dishes, sauces or curries. Also known as “stinky fish” in Southeast Asia Plara Known, this product is an indispensable ingredient for authentic cuisine with depth and aroma. Made in Thailand, Halal certified.
🍽️ Serving suggestion
Use as an ingredient for Thai curries, spicy dips or fermented fish sauces. Tip: Fry in oil and serve with lime and chili.
⏲️ Preparation time
Ready to eat – can be used directly or cooked in dishes.
🍜 Types of use
Seasoning base: For curries, dips or spicy pastes.
Cooking ingredient: Ideal for fermented fish preparations, soups or hearty rice dishes.
Thai classics: Typical component of dishes such as Nam Prik, Gaeng Som or Plara chili dips.
🥗 Ingredients & Allergens
Gourami fish (60%), salt, rice flour, fish sauce (anchovies, salt, sugar).
⚠ Allergens: Contains fish.
📊 Nutritional information (per 100g)
Energy: 89 kcal
Fat: 0.3 g (of which saturated fatty acids: 0.1 g)
Carbohydrates: 14 g (of which sugar: 2.1 g)
Protein: 7.1g
Salt: 21.1g
👨🍳 Preparation & consumption recommendations
Depending on the recipe, mix in as an ingredient or roast as a paste. For particularly intense Thai flavors, mix the fermented fish with chili, garlic and lime juice. After opening, store in the refrigerator and use quickly.
📦 Storage recommendation
Store dry and at room temperature. After opening, keep cool and consume within a few days.
ℹ️ More information
🏭 Manufacturer & Importer
Manufacturer: PANTAI, Thailand
Importer: Kreyenhop & Kluge GmbH & Co. KG, Oyten, Germany
⏳ Best before date
See product packaging.
📖 More about the product
What is Fermented Gourami Fish?
Fermented gourami fish is a traditional product of Thai cuisine. Fermentation creates a deep umami aroma with an intense salty note. The texture is soft to pasty - ideal for cooking, seasoning or as a base for sauces.
Typical taste of Thailand
In Thailand and other countries in Southeast Asia, fermented fish is considered an important ingredient in regional cuisine. Whether as part of Nam Prik (chilli dip), Gaeng (curry) or as a fish base for Som Tam (Papaya salad) – the intense aroma rounds off many recipes.
Halal & authentic
The PANTAI Pickled Gouramy Fish is halal certified and is produced using traditional methods. It brings the original taste of Thailand into your kitchen - strong, aromatic and versatile.
🔥 Level of spiciness
Mildly spicy – can be further intensified by adding chili.
👩🍳 Recipe ideas
🌶️ Thai chili paste with fermented fish
Preparation:
- Mix 1 tbsp PANTAI Pickled Gouramy fish with fresh chilies, garlic, lime juice and shallots.
- Crush everything in a mortar or mix into a coarse paste in a blender.
- Serve as a dip with raw vegetables or sticky rice.
🍛 Fermented fish in Thai curry
Preparation:
- Dissolve 1-2 teaspoons of the fermented fish in coconut milk.
- Continue cooking with Thai curry paste, vegetables and meat or tofu.
- Season with fish sauce and lime juice and serve with jasmine rice.
