Fish Sauce

A tangy, umami-rich sauce made from fermented fish, essential in many Southeast Asian dishes.

Fish sauce is created by layering fish and salt, then fermenting them for weeks to months. It adds depth and savory flavor to soups, stir-fries, and marinades.

• Actualizado 4/30/2025

F T P

Tiempo de preparación

15 min

Tiempo de cocción

0 min

Tiempo total

43215 min

Porciones

Ingredientes

Water - 1000 ml
Anchovies - 500 g
Sea Salt - 200 g

Direcciones

Paso 1
Clean and gut the fish, then cut into small pieces.
Paso 2
In a clean jar, layer the fish and salt (3:1 ratio by weight).
Paso 3
Seal the jar and leave at room temperature, shaking occasionally.
Paso 4
After 2 weeks, begin tasting: continue fermenting for 4–6 weeks or until desired flavor.
Paso 5
Strain the liquid through a fine mesh into bottles.
Paso 6
Store in the refrigerator and use within 6 months.

Notas del cocinero

Using small oily fish like anchovies yields a clear, flavorful sauce.

Nutrition Facts (per serving)

Calories

Fat

Carbs

Protein