English : Fermented Fish
Bidayuh : Kauk Ikien
This food is one of the most ancient food, and yet still can be found in many Bidayuh households in Borneo Sarawak nowadays. Pekasam Ikan, which went through a fermentation process using life bacteria, can last for a long time and can be eaten throughout the year. The freshwater fishes used were normally caught during monsoon season, and preserved in bulk for storage.
Freshwater fishes (above using Ikan Lampan Jawa)
Yeast (sold in white thin round shape, can be found in most dry market within Sarawak)
1. Clean the fishes.
2. Add enough salt. Reduce excess water.
3. Pound the yeast finely. Coat the fishes with the rice yeast powder one by one, and preferably keep in a glass jar. Close the lid tightly.
4. The fermented fish is ready for consumption within 1 month onwards.