8 1/2 pounds of Riverbarb fish
1 1/4 cup of sea salt
1 Tbsp of sugar
1 tsp of msg
6-8 Tbsp of chopped garlic
1-1 1/2 cup of cooked sticky rice
Fermented 3-5 days for sourness
Frying
Kaffir lim leaves
Slice lemongrass
Dry chili
Flour
Oil
To order www.thearaspicykitchen.com
$15 a pound shipping is not included