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Fish sauce
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Fish sauce

480 min4 serv.20 февр. 2026 г.

Description

Recipe for sauce at home. Properties and origin: Traditionally, fish sauce is made outdoors in an iron cauldron from small fish, usually leftover catch. The fermentation process lasts 1 to 3 years. After fermentation, the liquid is strained and then left in the sun for a month. At home, a simplified version of fish sauce can be prepared much faster and easier. The color of fish sauce ranges from dark red to black. It is known that the most valuable and high-quality fish sauce is the one aged for three years. Thai name for the sauce is "nam pla," Chinese is "yu lu," Vietnamese is "nuoc mam," and Japanese is "shottsuru." Usage: Fish sauce is most commonly mentioned in Thai and Vietnamese recipes. Various Chinese dishes (soups, casseroles) are seasoned with fish sauce. In Indonesia, this sauce is added to fish pâté, while in the Philippines it is served with fried or baked fish. In Spain, several varieties of fish sauce are produced with added honey, vinegar, or wine. Preparation recipe: It is quite difficult to make this sauce at home, so it's best to buy ready-made fish sauce. However, if you are determined to prepare fish sauce at home, this step-by-step recipe will clarify anything that might be unclear in the process. Chef's tips: The smell of fish sauce is quite specific and strong, so it should be used in moderate amounts. Serve the sauce with meat or fish, or use it as a salad dressing.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the fish thoroughly (I'm using sardines).

  2. 2

    Step 2

    Step 2

    Cut the uncleaned fish, together with bones and innards, into pieces about 3 by 3 cm in size. Place the resulting pieces into a jar.

  3. 3

    Step 3

    Step 3

    Fill the jar almost to the top.

  4. 4

    Step 4

    Step 4

    Add water and spices to the jar.

  5. 5

    Step 5

    Step 5

    Add salt.

  6. 6

    Step 6

    Step 6

    Tightly close the jar with a lid. Leave for 4 days at room temperature.

  7. 7

    Step 7

    Step 7

    Then we move the jars to the refrigerator and leave them for 27 days (so the sauce ferments for exactly one month).

  8. 8

    Step 8

    Step 8

    Pour the contents of the cans into a colander to drain. The strained liquid is the fish sauce.

  9. 9

    Step 9

    Step 9

    Done!