Fermented Fish (Mắm)
A slow salt-cure transforms whole fish into a pungent, savory paste over weeks.
Dietary
Pescatarian, Wheat free, Dairy free, Nut free
Allergens
Fish
Mắm is a traditional Southeast Asian fermented fish preparation made by packing whole fish in salt and letting time and beneficial bacteria do the work. The result is an intensely savory, funky condiment used sparingly to season soups, dipping sauces, and stir-fries. Patience and cleanliness during the weeks-long fermentation are the keys to a safe, flavorful outcome.
Ingredients
- 2 pounds small whole freshwater fish (such as anchovy or mudfish), gutted and scaled
- 1/2 pound coarse sea salt
- 1/4 cup rice, toasted and ground into powder
- 2 tablespoons sugar
- 1 tablespoon rice wine
Method
-
Rinse the whole fish under cold water and pat completely dry with clean towels; drying thoroughly prevents unwanted bacterial growth during fermentation.
-
In a large bowl, toss the fish with the coarse sea salt, working the salt into the body cavities and under the gills until evenly coated.
-
Layer the salted fish into a sterilized glass or ceramic crock, pressing down firmly to remove air pockets between layers.
-
Place a weighted plate or clean stone directly on top of the fish to keep them fully submerged as liquid releases.
-
Cover the crock loosely with a breathable cloth and set it in a cool, dark place to begin fermenting.
-
After 2 weeks, check the fish; the flesh should have softened and released a cloudy brine. Drain off and reserve the brine.
-
Mix the toasted rice powder, sugar, and rice wine into the drained fish, coating each piece evenly.
-
Return the seasoned fish to the crock, pour the reserved brine back over the top to keep everything submerged, and re-cover.
-
Continue fermenting in the cool, dark spot, checking weekly for a deep reddish-brown color and mellowing aroma.
-
Once fully fermented, transfer the mắm to clean, tightly sealed jars and store in the refrigerator, using small amounts as a seasoning.
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Fermented Fish (Mắm)
Mắm is a traditional Southeast Asian fermented fish preparation made by packing whole fish in salt and letting time and beneficial bacteria do the work. The result is an intensely savory, funky condiment used sparingly to season soups, dipping sauces, and stir-fries. Patience and cleanliness during the weeks-long fermentation are the keys to a safe, flavorful outcome.
Make ahead 32 oz 35 cal
Ingredients
- 2 pounds small whole freshwater fish (such as anchovy or mudfish), gutted and scaled
- 1/2 pound coarse sea salt
- 1/4 cup rice, toasted and ground into powder
- 2 tablespoons sugar
- 1 tablespoon rice wine
Method
- 1
Rinse the whole fish under cold water and pat completely dry with clean towels; drying thoroughly prevents unwanted bacterial growth during fermentation.
- 2
In a large bowl, toss the fish with the coarse sea salt, working the salt into the body cavities and under the gills until evenly coated.
- 3
Layer the salted fish into a sterilized glass or ceramic crock, pressing down firmly to remove air pockets between layers.
- 4
Place a weighted plate or clean stone directly on top of the fish to keep them fully submerged as liquid releases.
- 5
Cover the crock loosely with a breathable cloth and set it in a cool, dark place to begin fermenting.
- 6
After 2 weeks, check the fish; the flesh should have softened and released a cloudy brine. Drain off and reserve the brine.
- 7
Mix the toasted rice powder, sugar, and rice wine into the drained fish, coating each piece evenly.
- 8
Return the seasoned fish to the crock, pour the reserved brine back over the top to keep everything submerged, and re-cover.
- 9
Continue fermenting in the cool, dark spot, checking weekly for a deep reddish-brown color and mellowing aroma.
- 10
Once fully fermented, transfer the mắm to clean, tightly sealed jars and store in the refrigerator, using small amounts as a seasoning.