← 뒤로Homemade Fish Sauce
30 분 준비 · 12 시간 조리 · 보통 · 1 인분
A traditional homemade fish sauce made through natural fermentation, adding depth to your cooking.
재료
1 cup small anchovies or similar small fish, cleaned and gutted
1/4 cup sea salt
4 cups filtered water
Optional: 1-2 tablespoons sugar (for balancing)
재료를 탭해서 더 알아보세요
조리 방법
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.