I recently learnt to make this dish from the local fishermen in Krabi. When they go out to sea they often make this easy protein rich pickled fish since it does not require cooking or freezing the fish prior to eating it. They accompany this dish with Thai spirits but it goes just as well with aquavit - This is a way of eating fish that all you Nordics and Japanese are very familiar with. Pickling is fun and easy. Give it a try! | | | PLA DONG Recipe (serves 4)1 cup of Water in a glass jar1 cup of Rice Vinegar200gr (0.5 lbs) of small de-boned fish fillets. I used tropical yellowback but you can also use herring as cold water option1 red onion2 tbsp Black pepper corns2 tbsp SugarKeep in the refrigerator for 24 hours before serving. Eat cold and serve with thai spirits or aquavit.A license to use music was purchased from www.epidemicsound.comGear used:iPhone XSGoPro HERO7