Fish Sauce

This homemade fish sauce offers a sophisticated blend of salty, sweet, and aromatic flavors. While traditional fish sauce is fermented, this quick version mimics the complex umami profile using firm white fish, sweet kecap manis, and fresh ginger. It serves as an excellent base for marinades, dipping sauces, or a finishing drizzle over stir-fries and rice dishes. The natural sweetness from the maple syrup and kecap manis balances the saltiness, creating a versatile condiment that elevates everyday meals. Perfect for those who enjoy crafting their own pantry staples with fresh ingredients, this sauce captures the essence of Thai-inspired cooking in a fraction of the time.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 140.0

Description

This homemade fish sauce offers a sophisticated blend of salty, sweet, and aromatic flavors. While traditional fish sauce is fermented, this quick version mimics the complex umami profile using firm white fish, sweet kecap manis, and fresh ginger. It serves as an excellent base for marinades, dipping sauces, or a finishing drizzle over stir-fries and rice dishes. The natural sweetness from the maple syrup and kecap manis balances the saltiness, creating a versatile condiment that elevates everyday meals. Perfect for those who enjoy crafting their own pantry staples with fresh ingredients, this sauce captures the essence of Thai-inspired cooking in a fraction of the time.

Ingredients

4 X 140g firm white fish fillets
2 Tablespoons kecap manis
2 Teaspoons minced ginger
1/3 cup maple-flavoured syrup
1/4 cup light soy sauce

Directions

1
Cut the firm white fish fillets into small, bite-sized pieces to ensure even cooking and easy blending.
2
In a small saucepan, combine the light soy sauce, maple-flavoured syrup, and kecap manis over medium heat.
3
Add the minced ginger to the sauce mixture and stir well to combine all ingredients.
4
Bring the liquid mixture to a gentle simmer, allowing the flavors to meld for about 2-3 minutes.
5
Add the fish pieces to the saucepan and cook for 3-5 minutes until the fish is opaque and cooked through.
6
Remove the saucepan from heat and let the mixture cool slightly.
7
Transfer the contents to a blender or food processor and blend until smooth and consistent.
8
Strain the sauce through a fine-mesh sieve into a clean jar or bottle to remove any remaining solids.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 140.0kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.0g5%
Cholesterol 50.0mg17%
Sodium 55.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.0g46%

* 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

Storage: Refrigerate in an airtight container for up to 1 week. The sauce may thicken when cold; stir before use.

Substitutions: If kecap manis is unavailable, substitute with a mixture of soy sauce and brown sugar or molasses.

Tip: For a smoother texture, ensure the sauce is cooled before blending to prevent splattering.

Variation: Add a splash of rice vinegar or lime juice for a brighter, tangier flavor profile.

Keywords: fish sauce, homemade, umami, thai, condiment, kecap manis, ginger, white fish, marinade, dipping sauce, soy sauce, maple syrup, pantry staple, flavor enhancer, stir fry, seafood

Read it online: https://www.chefs-mate.com/recipe/fish-sauce-95/