Freshwater fish fermented with rice and salt until sour, then fried
Your guide, Chef BakuA full recipe for this dish has not been written yet.
A South Sumatran and Lampung preserve from the rivers, made when the catch outstrips what can be eaten fresh.
Bekasam is a fermented & pickled from Indonesia: freshwater fish fermented with rice and salt until sour, then fried. A South Sumatran and Lampung preserve from the rivers, made when the catch outstrips what can be eaten fresh.
Nutrition has not been calculated for this dish yet.
The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.
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