Sotkeu

Sotkeu is a traditional fermented fish dish originating from the coastal regions of Southeast Asia, particularly popular in countries like Malaysia and Indonesia. The preparation involves preserving fish, often small species, by packing them with salt and allowing them to ferment over an extended period, typically several weeks or months. This process breaks down the fish proteins, resulting in a distinct, strong aroma and a complex, savory flavor profile.

The fermentation is usually carried out in airtight containers, which also helps to control the microbial activity. While the smell can be quite pungent, the taste is considered a delicacy by many, offering a unique umami experience. Sotkeu is versatile in its culinary applications. It can be used as a condiment, a flavoring agent in stir-fries, soups, or stews, or even eaten on its own with rice. Its intense flavor means it is usually used in small quantities to enhance other dishes. The specific ingredients and fermentation times can vary significantly between households and regions, leading to a wide array of taste and texture variations within the category of sotkeu.