Fried Fish Sauce

This Fried Fish Sauce is a foundational Thai condiment that adds depth, aroma, and a rich, savory backbone to your dishes. By blending fresh lemongrass, ginger, turmeric, and red chilies, you create a fragrant paste that is then simmered in coconut milk and fish curry powder. The result is a smooth, creamy sauce with complex layers of heat, citrus, and earthiness. It pairs beautifully with fish curries, stir-fries, or simply as a dipping sauce for fresh vegetables and grilled meats. Easy to make from scratch, this versatile sauce keeps well in the refrigerator, allowing you to add authentic Thai flavor to your everyday cooking with minimal effort.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1759.0

Dietary: Gluten-free

Description

This Fried Fish Sauce is a foundational Thai condiment that adds depth, aroma, and a rich, savory backbone to your dishes. By blending fresh lemongrass, ginger, turmeric, and red chilies, you create a fragrant paste that is then simmered in coconut milk and fish curry powder. The result is a smooth, creamy sauce with complex layers of heat, citrus, and earthiness. It pairs beautifully with fish curries, stir-fries, or simply as a dipping sauce for fresh vegetables and grilled meats. Easy to make from scratch, this versatile sauce keeps well in the refrigerator, allowing you to add authentic Thai flavor to your everyday cooking with minimal effort.

Ingredients

2 Stalks lemongrass, thick bottom third only, outer layers removed,
'/2 em (1 in) fresh turmeric root, peeled and sliced,
5 Em (2 in) fresh ginger, peeled and sliced
10 Red finger-length chillies, deseeded and sliced
20 Shallots, peeled
10 Cloves garlic, peeled
4 Tablespoons oil
/ 2 teaspoon brown mustard seeds
/ 2 teaspoon fenugreek seeds
1 Sprig curry leaves, rinsed
5 Tablespoons fish curry powder or plain curry powder
2 Cups (500 ml) water
2 Cups (500 ml) thick coconut milk or 1 cup (250 ml) coconut cream mixed
1 teaspoons Salt
1 To prepare the Curry Sauce. gnnd the lemongrass, turmenc, g1nger, ch1111es,

Directions

1
Blend the lemongrass, turmeric, ginger, chilies, shallots, and garlic with a little oil until a fine paste forms.
2
Heat the oil in a wok or large saucepan over medium-high heat.
3
Stir-fry the mustard seeds until they begin to pop, about 1 minute.
4
Add the ground spice paste, fenugreek seeds, and curry leaves to the pan.
5
Stir-fry the mixture until fragrant, about 5 to 7 minutes.
6
Add the curry powder and cook for another 2 minutes, stirring constantly.
7
Add 1 cup of the water and simmer for 2 minutes to meld the spices.
8
Stir in the remaining water and the coconut milk.
9
Season with salt and bring the mixture to a gentle boil.
10
Reduce heat and simmer uncovered for 10 to 15 minutes until the sauce thickens slightly.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1759.0kcal

% Daily Value *
Total Fat 72.3g112%
Saturated Fat 34.6g173%
Cholesterol 44.6mg15%
Sodium 5543.5mg231%
Total Carbohydrate 282.5g95%
Dietary Fiber 7.1g29%
Sugars 260.3g
Protein 21.2g43%

* 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

This sauce serves as a base for curries. If adding fish or vegetables, simmer them in the sauce until cooked through.

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before use.

For a milder version, reduce the number of chilies or remove more seeds.

Keywords: thai, fish sauce, curry base, lemongrass, turmeric, ginger, chilies, coconut milk, aromatic, homemade, simmered, paste, savory, spicy, condiment

Read it online: https://www.chefs-mate.com/recipe/fried-fish-sauce-7/