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Fish and seafood from Malaysia
Acid-assisted pekasam is the faster form of Malaysian ikan pekasam. Freshwater fish are salted and packed with ground roasted rice, and the maker also adds tamarind pulp or dried slices of asam gelugur (Garcinia atroviridis). The added fruit acid shortens the fermentation and raises the lactic acid content. Made in 3 steps over 14 days – 28 days. The longest step, pack and ferment, takes 14–28 days (Narzary Y 2021). Salt is 10–16 % (Narzary Y 2021).
| Main step | 14–28 daysReported[narzary2021][chayu2024][ghazali2021] | Pack and ferment |
|---|---|---|
| Salt | 10–16 %Reported[narzary2021][chayu2024] | Salt the fish |
| Acidity | pH 4.5–6.1Reported[narzary2021] | Pack and ferment |
| Freshwater fish such as Javanese carp (Puntius gonionotus) or black tilapia (Oreochromis mossambicus)[ezzat2015][ghazali2021] | |
| 10–16 % (reviews give more than 10 %) | Salt[narzary2021][chayu2024] |
| Ground roasted uncooked rice · The main source of carbohydrate for the lactic bacteria[ezzat2015] | |
| Tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit · The acid added in the acid-assisted form[ezzat2015][ghazali2021] | |
| Starter | spontaneous |
Total time across the recorded steps: 14 days – 28 days
What changes: Salt draws water out of the freshwater fish
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Plain pekasam relies on the lactic bacteria alone to sour the fish. The acid-assisted form adds tamarind or asam gelugur, which shortens the fermentation; pH, acidity and salt did not predict which samples tasters liked.
Commercial pekasam has carried several Listeria species, linked to poor handling. A study of 15 commercial samples measured histamine and other biogenic amines in natural and acid-assisted pekasam; its abstract gives no levels.
Hazards the sources name: Listeria spp. (L. ivanovii, L. innocua, L. seeligeri, L. welshimeri) in commercial pekasam, linked to poor handling.
Every number is labelled with how it is known. How this atlas is made
