A Classic & Genuine Recipe for Making Fish Sauce at Home
A common component of many Asian cuisines, fish sauce is prized for its rich umami flavor that complements everything from dipping sauces to stir-fries. Making your own fish sauce gives you control over the components, resulting in a purer and more genuine flavor, even though store-bought ones are convenient.
We’ll show you how to prepare traditional fish sauce from scratch in this guide, along with some pointers for making it flawless.
What exactly is fish sauce?
Fish and salt are combined to create fish sauce, a fermented liquid condiment. Natural enzymes break down the fish over time, producing a deep, umami-flavored liquid. Thai, Vietnamese, Filipino, and other Southeast Asian cuisines frequently use it.
Here’s a fish sauce recipe card in table format:
Homemade Fish Sauce Recipe
| Ingredients | Quantity |
|---|---|
| Fresh anchovies (or small fish) | 2 lbs (900g) |
| Sea salt | 1 cup (250g) |
| Water | 4 cups (1 liter) |
| Sugar (optional) | 1 tbsp |
Instructions
| Step | Method |
|---|---|
| 1. | Clean the anchovies and remove the guts. |
| 2. | In a glass jar or ceramic container, layer the fish with sea salt. |
| 3. | Pour water over the fish until fully submerged. |
| 4. | Cover with a cheesecloth and store in a warm place for 6–12 months. |
| 5. | Stir occasionally to help fermentation. |
| 6. | Strain the liquid and store in sterilized bottles. |
| 7. | Add sugar if desired for a milder taste. |
Storage & Tips
- Store in a cool, dark place or refrigerate after opening.
- Use within 1–2 years for the best flavor.
- The longer it ferments, the richer the taste!
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Why Make Your Own Fish Sauce? – No Additives – Store-bought versions frequently include MSG and preservatives.
- Customizable Flavor – Tailor the fermentation time and salt concentration to your preferences.
Traditional & Authentic – Discover the ancient fermentation process.
Recipe for Homemade Fish Sauce
Substances:
Two pounds (900 grams) of tiny fish, such as sardines, mackerel, or anchovies
350g, or 1.5 cups, of sea salt
One teaspoon of optional sugar (for a well-balanced flavor)
500ml, or two cups, of filtered water
A sizable ceramic or glass container with a tight-fitting lid
Detailed Directions:
Step 1: Prepare the Fish –
Make use of little, greasy fish, such as sardines or anchovies. After a thorough wash, pat them dry.
- Remove the head and intestines but leave the bones in place for added flavor if you’re using larger fish.
Step 2: Arrange the Salt and Fish
- Place a layer of fish and then a thick layer of salt in a glass or ceramic container.
- Continue layering until all of the salt and fish have been used.
- To eliminate any air pockets, use a strong press.
Step 3: The Process of Fermentation
To promote natural fermentation, cover the container with permeable linen or cheesecloth.
Keep for at least 6 to 12 months in a cold, dark area.
To guarantee uniform fermentation, stir the mixture every several weeks.
Step 4: Extract the Liquid:
After fermentation, filter the liquid using cheesecloth or a fine screen.
- Your own fish sauce is the liquid that results!
Step 5: Bottle and Store
Pour the liquid into a sanitized glass bottle.
For a longer shelf life, store in a cold, dark location or in the refrigerator.
- Over time, the sauce’s flavor will continue to evolve.
Guides for the Greatest Fish Sauce –
Use fresh fish – The final flavor is directly influenced by the quality of the fish.
The outcome is worth the wait, but fermentation takes time.
To avoid unintended chemical reactions, it is recommended to use glass or ceramic containers rather than plastic ones.
Incorporate a few shrimp or crab shells to enhance the umami flavor.
Use Fish Sauce – As a marinade – Excellent for tofu, crab, and meats.
For a traditional Vietnamese nuoc cham, combine with lime, garlic, and chile in dipping sauces.
For stir-fries – Boosts the umami flavor of any food.
In soups and broths, it gives pho, ramen, and curries more depth.
Conclusion
The process of creating your own fish sauce is fulfilling and introduces you to traditional cooking techniques. Although cooking takes time, the result is a very nuanced and rich sauce that can be used in many other recipes.
This homemade fish sauce recipe is a must-try if you want real flavors and want to attempt fermentation. Savor the process and discover the distinction!
For convenience, would you prefer a separate recipe card? Tell me, and I will make you one! 😊
