Description
This homemade fish sauce is a staple for any kitchen, delivering deep umami flavor and versatility. With just fish, salt, and patience, you can create a sauce that elevates stir-fries, soups, marinades, and dressings. Unlike store-bought versions, this sauce is free from preservatives and additives, giving you a natural, authentic taste. Perfect for anyone who loves cooking with traditional Southeast Asian flavors, it’s a labor of love that pays off in every drop.
Ingredients
Scale
- 1 lb fresh or salted anchovies (or small salted fish)
- 1/4–1/3 cup sea salt or kosher salt
- Filtered water, enough to cover fish (optional)
- 1 tsp sugar (optional)
- Optional aromatics: small chili, garlic clove
Instructions
- Rinse fish and pat dry.
- Layer fish and salt in a sterilized container.
- Add water to cover the fish (optional) and stir in sugar if using.
- Cover loosely and store in a cool, dark place for 4 weeks to 6 months.
- Check occasionally and stir gently if needed.
- Strain liquid through cheesecloth or fine sieve and transfer to clean bottles.
- Store in the fridge or cool pantry for months.
Notes
- Taste periodically to monitor flavor.
- Avoid using iodized salt or unsterilized containers.
- Longer fermentation develops deeper flavor.
- Prep Time: 20 minutes
- Cook Time: N/A (fermentation)
- Category: Condiment
- Method: Fermentation
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1–1.5
- Calories: 10
- Sugar: 0g
- Sodium: 900mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg