I love the pla heng here, all the different varieties, and very cheap at the local markets, can make a very nice kedgeree with the smoked stuff. I see dried fish for sale in plastic bags at my local shops and would like to have a go at preparing it myself. Do you have to soak it before frying it, cooking with rice, to get rid of the salt?

I watched Papa do dried fish and all he did was gut them and put on rack which he put on the roof in the sun. No salt, no cooking after sun dried them the fish wer all set to eat with sticky rice. I did not sample them so cannot comment about that.

My wife and I generally fry dried fish and sometimes grill them (but that is generally more suited to dried squid not fish). I've never heard of any styles being soaked before cooking.

I watched Papa do dried fish and all he did was gut them and put on rack which he put on the roof in the sun. No salt, no cooking after sun dried them the fish wer all set to eat with sticky rice. I did not sample them so cannot comment about that.

They do this in the north as well. My wife is a keen fisherperson and often comes home with a bag of the large gourami and they are laid in the sun for a day or two.

Like you I haven't tried them and have no intentions of doing so.