Here’s my take on Bosou from the fish I caught at the river near my home.
Catching the fish: Chasing Tengas to sate my Bosou craving ❤️
Bosou (or Bossou) is a traditional fermented dish from Sabah.
Usually made with small river fish (other proteins/vege can be used too) fermented with rice and salt. Strong & pungent but absolutely lovely by itself or when stir fried with bawang, garlic and bunga kantan after fermentation has properly set in. If can get tuhau, even better. Eat with hot steaming rice… 
My first attempt, so I kept the recipe simple.
Ingredients for Bosou Ikan Sungai:
- Traditionally, small fish like Tengas is used. I prolly had about 300 grams here.
- Cooked white rice (about 50% more in volume than the fish)
- Salt (adjust based on your taste, I used 1 tbsp in the rice and half in the fish)
- Ginger (I used about a thumb and a half)
- Pangi (dried buah keluak meat from the seed, crushed/ground. I used about 1.5 tbsp)
Note: Pangi(Buah Keluak) can get online quite easily from shopee/lazada
Instructions:
- Prepare the Fish:
- Clean and gut the fish. I didn’t remove scales cos these fish scales are edible.
- Drain and dry the fish a bit.
- Mix the fish well with salt, set aside a few mins
- Mix the Pangi, Salt and Ginger well into the rice
- Finally Mix all the components well
- Fermentation Process:
- Transfer the mixture into an airtight container or jar. Press it down to remove air pockets, as oxygen can spoil the fermentation.
- Store the container in a cool, dry dark place for at least 5-7 days. You can ferment it for longer, depending on how strong you want the flavor. Longer more power
- After 5-7 days, test and see.
Notes:
- Fermentation time may vary based on the weather and environment. Warmer temperatures may speed up the fermentation.
- You can refrigerate the bosou once it’s fermented to your preference, which will slow down the fermentation process and preserve it.
Enjoy!!!