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Fish and seafood from Indonesia
Wadi is Central Kalimantan freshwater fish salted for about a day, drained, then coated with samu, rice roasted without oil and ground, and left in a closed jar to ferment for about a week. It comes out semi-wet and salty, and is cooked before eating. A lab study found 7.5% salt and seven days gave the best catfish wadi.
| Catfish (Pangasius) pieces, cleaned500 g | [waty2019] |
| Salt37.5 g (7.5% of fish weight) | The study tested 5, 7.5 and 10%; 7.5% gave the best wadi[waty2019] |
| Samu (rice roasted until brown, then ground and sieved)10% of fish weight | [waty2019] |
| Palm sugar (gula aren), optional3% of fish weight in one documented recipe | Added with garlic and flavour enhancer in the Palangka Raya training recipe, and at 3% in the recipe that Silvita and colleagues analysed[lenlioni2025][silvita2025] |
| Starter | spontaneous |
Total time across the recorded steps: 8 days – 11 days
What changes: The freshwater fish are cleaned and cut into pieces
Silvita and colleagues record the fish as gutted, filleted and washed. The FDA says fish to be fermented should have all its internal organs removed first, because botulism spores sit in the gut.
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
Wadi is Central Kalimantan freshwater fish salted for about a day, drained, then coated with samu, rice roasted without oil and ground, and left in a closed jar to ferment for about a week. It comes out semi-wet and salty, and is cooked before eating. A lab study found 7.5% salt and seven days gave the best catfish wadi. Made in 5 steps over 8 days – 11 days. The longest step, ferment in a tightly closed jar, takes 7–10 days (Waty K 2019). Salt is 5–10 % (Waty K 2019).
| Main step | 7–10 daysReported[waty2019] | Ferment in a tightly closed jar |
|---|---|---|
| Temperature | 26–30 °CReported[waty2019] | Salt and leave in a closed container |
| Salt | 5–10 %Reported[waty2019] | Salt and leave in a closed container |
Wadi is the Central Kalimantan form of the salted fish-and-rice ferments. It is coated with dry roasted ground rice, where plaa som uses cooked rice, and the fish is salted and drained for a day first.
Treat botulism as a real risk with this method; no study we read tested wadi for it. Wadi is fish and rice in a tightly closed jar at about 28 °C. The lab study charts pH and salt but states no values in its text, and no source we read gives a water activity. The FDA's pathogen table puts the growth limits for proteolytic Clostridium botulinum at pH 4.6 and 10 % water-phase salt, and its time guidance for fish is 2 hours above 21 °C; wadi spends days above that with no figure here to show those limits are met. The CDC names improperly fermented homemade foods as a common source of botulism, and says you cannot see, smell or taste the toxin and even a small taste can be deadly. The recipes here record a lab batch and a training batch, not a safe home method, and "best" in the lab study means quality tests. Never taste wadi before cooking, and do not count on cooking; the FDA says boiling for 10 minutes can destroy the toxin but should not be relied on as a control. Households do not weigh the salt; Waty et al. note this can make wadi very salty.
Every number is labelled with how it is known. How this atlas is made
Lenlioni and colleagues (2025) describe wadi as a food reserve of the Dayak Ngaju of Central Kalimantan, made by a recipe handed down over generations and kept in a balanai, a kind of jar.
