Fish Sauce Recipe
One of the most versatile and flavorful ingredients in Southeast Asian cuisine - fish sauce. This sauce is made from fermented fish and has a pungent and umami flavors.
Prep Time 5 minutes mins
Resting Name 40 days d
Total Time 40 days d 5 minutes mins
Course Dips and Sauces
Cuisine American
Servings 2 people
Calories 1 kcal
6 Chopped Garlic Cloves 1 Lemon Zest 3 tablespoon Sea Salt 6 Bay Leaves 2-3 teaspoon Black Peppercorns 1 ½ pounds Small Whole Fish 1-2 cups Non-Chlorinated Water 2 tablespoon Sauerkraut Brine
Mix the garlic and lemon zest together and season it with sea salt.
Wash the fish first and then cut it into 1/2 inch pieces.
Add the pieces of fish to the mixture and coat it completely with the mixture.
Add peppercorns and bay leaves in the mixture and transfer the whole mixture in a mason jar and press down the pieces.
Add sauerkraut brine into the jar and after that fill the jar with water (but make sure to leave at least one inch of space at the top).
Cover the jar tightly and leave the jar for 2-3 days at normal room temperature.
After that, let it sit for 4-6 weeks in the refrigerator.
Strain the mixture and remove the solids.
Calories: 1 kcal | Carbohydrates: 0.2 g | Fat: 0.1 g | Sodium: 206.9 mg | Sugar: 1 g
Keyword Fish Sauce Recipe, Homemade Fish Sauce Recipe, Tangy Fish Sauce Recipe