Thai fish sauce
Description
Homemade sauce recipe. Of course, like most sauces, it can be bought at the supermarket, but I was curious to try making it myself. Fish sauce is as versatile a seasoning as salt. It is added when preparing soups and also used to dress salads and side dishes. Serve the sauce with meat, fish, or use it as a salad dressing.
Instructions
- 1
Step 1
1. I chop the fish into small pieces (break it apart), or I can even use leftovers from preparing other dishes: for example, heads and tails.
- 2
Step 2
2. Transfer the sprat pieces into a container with a tight-fitting lid, and pour in the vinegar.
- 3
Step 3
3. Add 4 tablespoons of soy sauce to the fish.
- 4
Step 4
4. Pour boiling water into the jar with fish, making sure the water covers all the fish.
- 5
Step 5
5. Add sodium glutamate to the boiling water, then cover with a lid. Let it steep at room temperature for 24 hours, shaking the jar periodically.
- 6
Step 6
6. After 24 hours, I strain the resulting mass through a double layer of gauze.
- 7
Step 7
7. I transfer the finished sauce into a container and store it in the refrigerator for no more than two weeks. It's excellent for preparing Thai, Japanese, Chinese, and other Asian dishes. The sauce is strong, so I use it sparingly.