Fermented Fish Broth

Fermented Fish Broth

A savory, umami-rich broth built on fish sauce and simmered aromatics.

Total 55 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish

This broth leans on fermented fish sauce for deep umami backbone, layered with ginger, scallion, and lemongrass for brightness. It simmers gently to stay clear rather than cloudy, making it a versatile base for noodle soups, congee, or braises. Common in Southeast Asian kitchens, it comes together with pantry staples in under an hour.

Ingredients

  • 6 cups water
  • 1 pound fish bones and heads, cleaned
  • 1/4 cup fish sauce
  • 2 stalks lemongrass, smashed and cut into 3-inch pieces
  • 1 piece ginger, sliced (2-inch piece)
  • 4 cloves garlic, smashed
  • 3 scallions, cut into 2-inch pieces
  • 1 shallot, halved
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon sugar
  • 1 tablespoon neutral oil

Method

  1. Rinse the fish bones and heads under cold water to remove any surface blood or scales.

  2. Heat the neutral oil in a 6-quart saucepan over medium-high heat and sear the fish bones for 2 to 3 minutes per side until lightly browned.

  3. Add the water, lemongrass, ginger, garlic, scallions, and shallot to the pot and bring to a boil over high heat.

  4. Skim off any foam that rises to the surface, then reduce the heat to low and add the peppercorns.

  5. Simmer gently, uncovered, for 40 minutes, skimming occasionally to keep the broth clear.

  6. Stir in the fish sauce and sugar and simmer for 5 more minutes to blend flavors.

  7. Strain the broth through a fine-mesh sieve into a clean pot or storage container, discarding the solids.

  8. Taste and adjust seasoning with additional fish sauce if needed before serving or storing.

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Rate this recipe

★ 4.2 (1)

Fermented Fish Broth

This broth leans on fermented fish sauce for deep umami backbone, layered with ginger, scallion, and lemongrass for brightness. It simmers gently to stay clear rather than cloudy, making it a versatile base for noodle soups, congee, or braises. Common in Southeast Asian kitchens, it comes together with pantry staples in under an hour.

55 min 16 oz 45 cal

Ingredients

  • 6 cups water
  • 1 pound fish bones and heads, cleaned
  • 1/4 cup fish sauce
  • 2 stalks lemongrass, smashed and cut into 3-inch pieces
  • 1 piece ginger, sliced (2-inch piece)
  • 4 cloves garlic, smashed
  • 3 scallions, cut into 2-inch pieces
  • 1 shallot, halved
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon sugar
  • 1 tablespoon neutral oil

Method

  1. 1

    Rinse the fish bones and heads under cold water to remove any surface blood or scales.

  2. 2

    Heat the neutral oil in a 6-quart saucepan over medium-high heat and sear the fish bones for 2 to 3 minutes per side until lightly browned.

  3. 3

    Add the water, lemongrass, ginger, garlic, scallions, and shallot to the pot and bring to a boil over high heat.

  4. 4

    Skim off any foam that rises to the surface, then reduce the heat to low and add the peppercorns.

  5. 5

    Simmer gently, uncovered, for 40 minutes, skimming occasionally to keep the broth clear.

  6. 6

    Stir in the fish sauce and sugar and simmer for 5 more minutes to blend flavors.

  7. 7

    Strain the broth through a fine-mesh sieve into a clean pot or storage container, discarding the solids.

  8. 8

    Taste and adjust seasoning with additional fish sauce if needed before serving or storing.