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Homemade Fish Sauce
30 min prep · 12 h cook · Medium · 1 servings
A traditional homemade fish sauce made through natural fermentation, adding depth to your cooking.
Ingredients
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Method
1
In a clean glass or ceramic jar, layer the anchovies with the sea salt.
2
Add filtered water, ensuring the fish are fully submerged.
3
Cover loosely with a cloth or lid.
4
Let the mixture ferment at room temperature (around 20-25°C / 68-77°F) for 6-12 months, stirring occasionally.
5
After fermentation, strain the liquid through cheesecloth or fine sieve to separate the fish solids from the liquid.
6
Store the strained fish sauce in sterile bottles or jars.
7
Optionally, add a touch of sugar during fermentation to enhance flavor.
8
The longer it ferments, the richer and more complex the flavor becomes.
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