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Fish sauce is a staple ingredient in many Southeast Asian dishes, imparting a distinct umami flavor that is simply unmatched. However, store-bought fish sauces often contain a myriad of chemicals and preservatives, leaving health-conscious individuals concerned about the potential risks to their well-being. If you are one of those individuals, fret not! In this guide, we will unravel the secrets of making fish sauce at home, ensuring you can relish the rich flavors without any worries about unwanted chemicals. By following our simple recipe and using natural ingredients, you can create a healthier and more wholesome fish sauce that will elevate your culinary creations to new heights. Join us on this adventure of homemade fish sauce and discover a world of flavor and satisfaction while prioritizing your health and well-being.
Ingredient
- 4kg of fresh anchovies
- 1kg white salt
- Glass or crockery jars
How to make delicious fish sauce at home
Preliminary processing of anchovies
– Anchovies bought, washed, soaked in diluted salt water for about 20 minutes, then removed and drained. The season of anchovies is delicious and fresh from October to December every year.
How to make fish sauce
– Clean the container. Remember to use a jar with a spout at the bottom to collect the water.
– The recipe for marinating fish according to the most standard ratio is 4:1 (4 fish: 1 salt) , the salted fish mixture is now called chuop .
– In turn, 1 layer of salt spread the bottom of the jar to 1 layer of fish, do this until all the fish and salt are used up. Cover a layer of clean plastic close to the fish’s face, sprinkle a layer of salt on top, both to compress and create an environment to squeeze all the air out. Close the lid of the jar and let it dry in the sun.
– With 4kg of fish, it takes about 10 months to use fish sauce . The longer the incubation time, the better the fish sauce because the fish is fully hydrolyzed at that time. If you want fish to hydrolyze quickly, open the lid every half a month, use a clean chopstick to stir the fish sauce up.
– If the glass jar does not have a faucet, after about 10 months, pour the fish into a clear plastic jar with a faucet, open the faucet and use the bottle to collect the fish sauce under the faucet to let the fish sauce out.
– At first, the color of the fish is slightly opaque, pour the opaque fish back into the jar to filter it , the fish sauce that flows slowly has the color of cockroach wings, which is fish sauce. Remember to cover up lest the fly family come.
– After filtering the fish sauce, let it dry in the sun for a while, then you can enjoy it.
Finished product
Traditional fish sauce will often have a beautiful red-yellow color, fragrant, not strong. It has a mild salty taste and a natural aftertaste. After a while, the fish sauce will have a darker color, because the fish sauce contains protein from real fish. Please try how to make delicious fish sauce according to the above article. Good luck.
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In conclusion, making fish sauce at home allows us to enjoy the beloved condiment without worrying about the negative effects of chemicals often found in commercially processed versions. By following a few simple steps, we can produce a healthier and more natural alternative that still maintains the intense umami flavor characteristic of fish sauce. This process involves using only three ingredients – fish, salt, and water – ensuring that we have complete control over what goes into our sauce. As a result, we can appreciate the authentic taste of fish sauce while embracing a safer and more sustainable approach to our culinary practices. By taking the time to create our own fish sauce at home, we not only guarantee a safer product but also gain a sense of satisfaction and pride in creating something delicious and chemical-free.
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