Description

Known locally as “Pla Mor,” this small but mighty fish is symbolic of Thai countryside cooking. It’s known to survive out of water for extended periods, climbing through wet soil — a trait that makes it both mythic and resilient.

The flesh is lean, flavorful, and perfect for strong flavor pairings like fish sauce, chili, and Thai basil. In Isan cuisine, it’s fermented and added to sour soups, while central Thailand prefers crispy whole-fish preparations.

Its bones are thin but manageable, and many eat it with sticky rice and raw vegetables in traditional Thai platters.

Nutritionally, it’s packed with calcium and lean protein, offering sustenance in rural diets and boosting immunity through traditional broths.

Climbing Perch may not be glamorous, but it’s unforgettable — earthy, spicy, and soulful.