How to Make Fish sauce

How to Make Fish sauce - 1
  • Fermented fish (anchovies or other saltwater fish): 500g
  • Salt: 200g
  • Water: 1 liter
Per serving
Calories: 90 kcal
Proteins: 15 g
Fats: 1 g
Carbohydrates: 8 g
15 minsPrint
  • Clean the fermented fish by removing any dirt or impurities.
  • Rinse the fish with water to remove excess salt.
  • In a large container, layer the fish and salt, starting with a layer of fish at the bottom.
  • Repeat the layering process until all the fish and salt are used.
  • Cover the container and let it ferment in a cool, dark place for 6-12 months. During this time, the fish will break down and release its natural enzymes and flavors.
  • After the fermentation period, strain the liquid from the container, discarding any solids.
  • The resulting liquid is the fish sauce, which can be bottled and stored for future use.

Fish sauce is an incredibly versatile condiment that adds depth and umami to a wide range of dishes. It is commonly used in Asian cuisine as a dipping sauce for spring rolls, dumplings, and grilled meats. It can also be used as a seasoning in stir-fries, marinades, and dressings.

Fish sauce is a staple ingredient in many Southeast Asian cuisines, adding a unique and savory flavor to dishes. It is made through a lengthy fermentation process, which enhances the natural flavors of the fish. Fish sauce is highly versatile and can elevate the taste of various dishes with its rich umami profile.

Facts about the sauce:

  1. Fish sauce has been used in Asian cuisines for thousands of years, dating back to ancient times.
  2. Different countries and regions have their own variations of fish sauce, each with its distinct flavor profiles and ingredients.
  3. Fish sauce is often referred to as the “umami bomb” due to its ability to enhance the savory taste of dishes.
  4. Despite its strong aroma when raw, fish sauce mellows out and becomes more pleasant when cooked or mixed with other ingredients.
  5. Fish sauce is a good source of protein and minerals, including calcium and phosphorus.
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