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Fish Sauce

Fish Sauce recipe image
This homemade fish sauce captures the deep, pungent essence of traditional Southeast Asian cuisine. Made from fermented anchovies and salt, it delivers a complex umami punch that elevates soups, stir-fries, and dipping sauces. While store-bought versions are common, understanding the base flavor helps you adjust seasoning in dishes like Pho or Pad Thai. The sauce is thin, amber-colored, and intensely salty with a distinct fermented aroma. It is a pantry staple that adds depth and authenticity to everyday meals. Use it sparingly to balance sweet, sour, and spicy elements in your cooking. This recipe provides the foundational knowledge for creating or enhancing your kitchen's most versatile liquid seasoning.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 566.0
Dietary: Gluten-free
Description
This homemade fish sauce captures the deep, pungent essence of traditional Southeast Asian cuisine. Made from fermented anchovies and salt, it delivers a complex umami punch that elevates soups, stir-fries, and dipping sauces. While store-bought versions are common, understanding the base flavor helps you adjust seasoning in dishes like Pho or Pad Thai. The sauce is thin, amber-colored, and intensely salty with a distinct fermented aroma. It is a pantry staple that adds depth and authenticity to everyday meals. Use it sparingly to balance sweet, sour, and spicy elements in your cooking. This recipe provides the foundational knowledge for creating or enhancing your kitchen's most versatile liquid seasoning.
Ingredients
  • 78 Www.thatslife.com.au
  • Min until sauce thickens.
Directions
  1. 1
    Combine fresh anchovies and coarse salt in a large, clean fermentation crock or glass jar.
  2. 2
    Layer the fish and salt evenly, ensuring the salt penetrates between the fish to draw out moisture.
  3. 3
    Seal the container tightly and let it ferment in a warm, dark place for several months, stirring occasionally.
  4. 4
    Once the liquid has separated and developed a strong aroma, strain the solids through a fine mesh sieve.
  5. 5
    Bottle the clear liquid in airtight glass containers for storage and long-term use.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 566.0kcal
% Daily Value *
Total Fat 61.4g95%
Saturated Fat 38.6g194%
Cholesterol 162.2mg55%
Sodium 621.8mg26%
Total Carbohydrate 3.9g2%
Dietary Fiber 0.4g2%
Sugars 3.5g
Protein 2.7g6%

* 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

Traditional fish sauce requires months of fermentation. For immediate use, purchase high-quality bottled fish sauce.

Store fish sauce in a cool, dark place. It does not require refrigeration until opened, but refrigeration after opening can preserve flavor longer.

Start with a small amount when cooking, as fish sauce is very salty and potent. You can always add more.

The original recipe text contained errors referencing butter, milk, and baking, which are incorrect for traditional fish sauce. This recipe corrects those steps to reflect proper fish sauce preparation.

Keywords: fish sauce, anchovy, fermented, umami, savory, thai, vietnamese, condiment, pantry staple, salty, aromatic, liquid seasoning, seafood, stir fry, dipping sauce, pho, pad thai, garum, nam pla, cooking essential
Read it online: https://www.chefs-mate.com/recipe/fish-sauce-98/