Fish Sauce
A pungent, salty condiment fermented slowly from anchovies to deliver deep umami flavor.
Dietary
Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal
Allergens
Fish
This traditional fish sauce relies on a long salt-fermentation of whole anchovies to break down proteins into a rich, savory liquid. It takes months to develop fully but rewards patience with a complex, briny depth used in Southeast Asian cooking. A small amount goes a long way in dressings, marinades, and stir-fries.
Ingredients
- 2 pounds whole fresh anchovies, rinsed
- 1 pound coarse sea salt, non-iodized
- 4 cups filtered water
Method
-
Rinse the anchovies thoroughly under cold water and drain well, discarding any damaged fish.
-
In a large glass or food-grade plastic container, layer the anchovies with the coarse salt, using about a 3:1 ratio of fish to salt by weight, packing tightly.
-
Pour the filtered water over the layered anchovies and salt until fully submerged.
-
Place a weighted plate or clean stone on top of the anchovies to keep them submerged, then cover the container loosely with a breathable cloth secured with a rubber band.
-
Set the container in a warm, dark place (70-85°F) and let ferment, stirring gently once a week to redistribute salt and check for mold.
-
Continue fermenting for 6 to 12 months, tasting periodically after month 6 until the liquid develops a deep amber color and savory, non-fishy aroma.
-
Once fermentation is complete, strain the liquid through a fine-mesh sieve lined with cheesecloth, pressing gently to extract as much liquid as possible.
-
Transfer the strained fish sauce to a saucepan and simmer gently over low heat to pasteurize and concentrate the flavor.
-
Skim any foam from the surface, then let the sauce cool completely to room temperature.
-
Pour the finished fish sauce into a clean glass bottle or jar with a tight-fitting lid, leaving the sediment behind.
-
Store at room temperature away from direct light; the sauce will keep indefinitely and continue to mellow with age.
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Fish Sauce
This traditional fish sauce relies on a long salt-fermentation of whole anchovies to break down proteins into a rich, savory liquid. It takes months to develop fully but rewards patience with a complex, briny depth used in Southeast Asian cooking. A small amount goes a long way in dressings, marinades, and stir-fries.
Make ahead 16 oz 10 cal
Ingredients
- 2 pounds whole fresh anchovies, rinsed
- 1 pound coarse sea salt, non-iodized
- 4 cups filtered water
Method
- 1
Rinse the anchovies thoroughly under cold water and drain well, discarding any damaged fish.
- 2
In a large glass or food-grade plastic container, layer the anchovies with the coarse salt, using about a 3:1 ratio of fish to salt by weight, packing tightly.
- 3
Pour the filtered water over the layered anchovies and salt until fully submerged.
- 4
Place a weighted plate or clean stone on top of the anchovies to keep them submerged, then cover the container loosely with a breathable cloth secured with a rubber band.
- 5
Set the container in a warm, dark place (70-85°F) and let ferment, stirring gently once a week to redistribute salt and check for mold.
- 6
Continue fermenting for 6 to 12 months, tasting periodically after month 6 until the liquid develops a deep amber color and savory, non-fishy aroma.
- 7
Once fermentation is complete, strain the liquid through a fine-mesh sieve lined with cheesecloth, pressing gently to extract as much liquid as possible.
- 8
Transfer the strained fish sauce to a saucepan and simmer gently over low heat to pasteurize and concentrate the flavor.
- 9
Skim any foam from the surface, then let the sauce cool completely to room temperature.
- 10
Pour the finished fish sauce into a clean glass bottle or jar with a tight-fitting lid, leaving the sediment behind.
- 11
Store at room temperature away from direct light; the sauce will keep indefinitely and continue to mellow with age.
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