Homemade Fish Sauce is a savory condiment crafted from anchovies, salt, and water. This sauce is crucial in Asian cuisine for adding a salty umami quality to a variety of dishes, from stir-fries to dips. The preparation involves fermenting the ingredients to achieve a complex, savory flavor that enhances the depth of meals. This staple condiment is essential for any home cook wanting to bring a boost of flavor to their culinary creations.

Ingredients

• 1 cup anchovies
• 3 cups water
• 1/4 cup salt

Instructions

1. Combine anchovies, water, and salt in a glass jar.
2. Cover the jar with a breathable cloth and let it ferment at room temperature for up to 24 hours, allowing the flavors to develop.
3. Strain the sauce through a fine mesh sieve into a clean container to remove solids.
4. Store the strained Homemade Fish Sauce in a sealed glass container in the refrigerator for up to 6 months.
5. Incorporate the sauce into your recipes as needed to enhance the umami flavor of your dishes.

Keywords: Homemade, Condiment, Fermentation, Sauce

Spice Rack: Salt

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