Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long. 

This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.

Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.