How to Make Burmese fish sauce

How to Make Burmese fish sauce - Снимок экрана 2023 07 13 в 12.40.20
  • 500g fish (anchovies or small fish)
  • 250g salt
  • Water
Per serving
Calories: 40 kcal
Proteins: 10 g
15 minsPrint
  • Clean the fish thoroughly by removing the scales and guts. Rinse them well under cold water.
  • Place the cleaned fish in a large container or barrel.
  • Sprinkle salt evenly over the fish, making sure to cover each layer.
  • Repeat the layering process with fish and salt until all the fish and salt are used.
  • Cover the container with a lid or plastic wrap to prevent insects or debris from entering.
  • Store the container in a cool, dry place away from direct sunlight.
  • Allow the fish to ferment for 6 months to 1 year. During this time, the fish will release liquid and develop a rich, savory flavor.
  • After the fermentation period, strain the liquid using a fine-mesh sieve or cheesecloth to remove any solid particles.
  • Transfer the liquid into clean bottles or jars, and seal them tightly.

Burmese fish sauce is a versatile condiment that is used in a wide variety of dishes in Myanmar cuisine. It can be used as a dipping sauce for grilled or fried seafood, added to curries, soups, stir-fries, and noodle dishes for an umami boost, or used as a seasoning in marinades and dressings.

Burmese fish sauce is a staple ingredient in Myanmar cuisine, known for its intense umami flavor and aroma. It is made by fermenting small fish, typically anchovies, with salt. The resulting sauce is rich, savory, and adds depth of flavor to a wide range of dishes. It is an essential ingredient in Burmese cooking and provides a distinct taste that enhances the overall taste profile of various dishes.

Facts about the sauce:

  1. Fish sauce has been used in Southeast Asian cuisines for thousands of years and is believed to have originated in ancient Rome.
  2. The process of fermenting fish with salt to create fish sauce is similar to the production of other fermented condiments like soy sauce or Worcestershire sauce.
  3. Fish sauce is a rich source of umami, which is considered the fifth taste sensation alongside sweet, salty, sour, and bitter.
  4. Different countries in Southeast Asia have their own variations of fish sauce, each with its own unique flavor profile and intensity.
  5. Fish sauce is not typically used as a standalone sauce but is used as a seasoning or flavor enhancer in various dishes.
  6. In Myanmar, fish sauce is often referred to as “ngan bya yay” and is a fundamental ingredient in Burmese cuisine, adding depth and complexity to many traditional dishes.
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