Salty sour spicy and fragrant with turmeric and ginger this stewed fish is usually served with greens and rice.
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Fish fillet in green Sichuan pepper and sour pickled vegetables#shorts#asmr#satisfying
Serious Mealtimes / Michelle Yip
Pinarasakan also known as pinarasak pinasakan or parasakan is a cooking technique known among the indigenous Kadazan-Dusun community of Sabah Malaysia. Before refrigeration the Kadazan-Dusun community discovered that cooking fish with a generous amount of salt and sour fruit until it began to dry out both enhanced its flavor and more importantly extended its shelf life. This cooking method eventually became known as pinarasakan. Pinarasakan can be made with both freshwater and saltwater fish although oily fish such as mackerel is recommended for this preparation so that the meat does not dry out too quickly during cooking.
Pinarasakan requires the use of a souring agent for both flavour and preservation usually a type of fruit that varies depending on location and availability. In the Penampang district of Sabah it is common to use the dried peels of takob-akob (Garcinia parvifolia) a sour cherry-sized fruit. In other parts of Sabah locals use bambangan (a wild mango endemic to Borneo and also known as mangifera pajang) belimbing buluh (Averrhoa bilimbi a small green fruit resembling a finger lime) unripe mango tamarind pulp asam keping (Garcinia atroviridis a sour fruit resembling a cross between an apple and a persimmon) calamansi or lime juice.
