Nonsom, also known as Bosou, is a popular traditional preserved dish of the Kadazandusun people, the largest indigenous group of Sabah. This unique delicacy is made by mixing raw fresh water fish and cooked rice, and pickle them by salt and pangi (a local herb commonly used as preservative). The mixture is then carefully stored in a glass or plastic container, allowing it to marinate for two weeks.
Similar to other preserved traditional foods, Nonsom / Bosou has a distinctive salty and tangy flavor. It can be eaten raw or served with white rice and even fried noodles, but is more typically cooked with other meats and vegetables. To enhance its aroma, consider sautéing the Nonsom / Bosou with diced garlic, a sprinkle of pepper and olive oil.