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Fish Sauce

Fish Sauce recipe image
This homemade fish sauce offers a complex depth of flavor that store-bought versions often lack. By blending roasted pea flour, tamarind pulp, and dried shrimps, you create a rich, umami-packed base. The addition of bird's-eye chilies and garlic provides a sharp, aromatic heat that balances the sweetness of the sugar syrup. It is an excellent condiment for enhancing soups, stir-fries, or as a dipping sauce for fresh spring rolls and fried appetizers. The texture is smooth yet substantial, thanks to the pea flour, making it a versatile addition to your pantry for quick, flavorful meals.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 197.5
Description
This homemade fish sauce offers a complex depth of flavor that store-bought versions often lack. By blending roasted pea flour, tamarind pulp, and dried shrimps, you create a rich, umami-packed base. The addition of bird's-eye chilies and garlic provides a sharp, aromatic heat that balances the sweetness of the sugar syrup. It is an excellent condiment for enhancing soups, stir-fries, or as a dipping sauce for fresh spring rolls and fried appetizers. The texture is smooth yet substantial, thanks to the pea flour, making it a versatile addition to your pantry for quick, flavorful meals.
Ingredients
  • 2 Tablespoons peanut oil
  • 1 Medium onion, finely sliced
  • 12 Cloves garlic, finely sliced
  • 2 Tablespoons chili flakes
  • 2 Tablespoons tamarind pulp
  • 3 Bird's-eye chilies, finely sliced
  • 1 teaspoon Sugar syrup
  • 4 Tablespoons dried shrimps, soaked
  • 4 Tablespoons roasted pea flour
  • 4 Tablespoons fish sauce
  • 1/2 cup water
Directions
  1. 1
    Soak the dried shrimps in the 1/2 cup of water for about 10 minutes to soften them.
  2. 2
    Heat the peanut oil in a small saucepan over medium heat.
  3. 3
    Add the finely sliced onion and garlic to the hot oil. Saut&# 195;© for 3-4 minutes until fragrant and translucent, being careful not to burn the garlic.
  4. 4
    Add the chili flakes and bird's-eye chilies to the pan. Stir constantly for 1 minute to release their oils and flavor.
  5. 5
    Pour the drained soaked shrimps along with the soaking water into the saucepan.
  6. 6
    Add the tamarind pulp, sugar syrup, and fish sauce. Stir well to combine all ingredients.
  7. 7
    Gradually whisk in the roasted pea flour until the mixture thickens and becomes smooth. Simmer for 2-3 minutes, stirring frequently, until the sauce reaches your desired consistency.
  8. 8
    Remove from heat and let cool slightly before transferring to a jar or bowl.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 197.5kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.4g7%
Cholesterol 22.8mg8%
Sodium 866.9mg37%
Total Carbohydrate 25.3g9%
Dietary Fiber 1.4g6%
Sugars 3.4g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The roasted pea flour acts as a thickener and adds a nutty flavor; it is a traditional ingredient in some regional variations of this sauce.

If you prefer a smoother texture, blend the cooled sauce with an immersion blender or regular blender.

Store in an airtight container in the refrigerator for up to 2 weeks. The flavors will meld and improve over time.

Adjust the amount of bird's-eye chilies based on your heat tolerance. You can also add more sugar syrup if you prefer a sweeter profile.

For a vegetarian version, omit the dried shrimps and fish sauce, and increase the soy sauce or use a vegetarian fish sauce alternative.

Keywords: fish sauce, dipping sauce, umami, spicy, tamarind, garlic, chili flakes, dried shrimp, pea flour, condiment, asian fusion, homemade sauce, garlic sauce, chili sauce, pantry staple, vegetarian alternative, flavor booster, blended sauce, quick recipe
Read it online: https://www.chefs-mate.com/recipe/fish-sauce-61/