fish sauce recipe

[metlhead]

Some reason fish sauce seems to be popping into conversation quite often lately. Daughter loves the stuff. I always end up with more herring than I use, and a lot of mackerel in the summer. Anybody try their own, and trust it?

[Fidelk]

I like Thai Kitchen products (Fish Sauce, Red and Green Curry Paste, Coconut Milk)......rather just buy it form QFC, Safeway, Walmart than try and make it.

[Southpole]

I’ll stick with the commercial stuff. A little bit goes along way with me.

[NRA4LIFE]

I seen how they make that stuff in Malaysia.  I stopped using it after that.

[CP]

I’ve seen it (and smelled it) being made in Korea.

I believe that you just mix anchovies and salt in a fermenting vat and let that “stew” for 12 to 18 months.  Then press the liquid out.

Seems like a lot could go wrong with that process; I wouldn’t recommend DIY fish sauce. 

[Angry Perch]

I’ve seen it (and smelled it) being made in Korea.

I believe that you just mix anchovies and salt in a fermenting vat and let that “stew” for 12 to 18 months.  Then press the liquid out.

Seems like a lot could go wrong with that process; I wouldn’t recommend DIY fish sauce.

I can't imagine it being worth the effort, and I LOVE fish sauce. Use it almost daily.

I'll bet Merkaba has given it a whirl.

[Boss .300 winmag]

If you were only closer, this place is the bomb. It even has hot to go food plus frozen lumpia.👍

[metlhead]

Thanks. Seemed almost too easy to make. I do worry about the putrid factor. I've done kraut that seemed off, and tossed it out.

[pianoman9701]

Fish sauce is really cheap at Asian Food markets. You can get 750ml for $4 or something. I would imagine making your own would come with great food safety risk.

[Fidelk]

I use fish sauce fairly often when making Faux-Thai. The cool thing about it, just like adding anchovies to a pasta sauce, is that it pretty much disappears into and enhances the sauce.

[Angry Perch]

I use fish sauce fairly often when making Faux-Thai. The cool thing about it, just like adding anchovies to a pasta sauce, is that it pretty much disappears into and enhances the sauce.

Exactly. Just another flavorful way to add salt. And all those folks who say they hate anchovies seem to really like my red sauce! 

[merkaba93]

So I've tried it. It's an interesting process.

My favorite use is Nuoc Cham dipping sauce
3 tbs fish sauce
3 tbs white vinegar
2 tbs sugar
2 garlic cloves
1 Thai chili
2 tbs lime juice

[merkaba93]

It turned out great. But not any better than store bought. Not financially worth the work either.

It doesn't seem like the fermentation process is fully understood. A lot of the breakdown is thought to be done by enzymes in the digestive tracts of the salted fish.

Making soy sauce isn't worth it financially either but I still do that each year. I feel like it's better than store bought.

I've made oyster sauce before. Turned out good, but again not as good as store bought. And the way more expensive.

So in summary,
Homemade fish sauce, not better than store bought, more expensive.
Homemade soy sauce better than store bought, more expensive.
Homemade oyster sauce, not better than store bought, more expensive.

[LDennis24]

My best friend growing up is Italian and Thai and his Thai mother would scold me for using Kikkoman soy sauce and not fish sauce. She also said anything with carrots was not authentic Asian Cuisine. She was old school and hard core. Her and her friends would go up to Colville and pick roots to pickle for snacking on while they played Pai Gow! Salsify and what-not...     Didn't we have a thread on here about Worcestershire sauce?

[pianoman9701]

Red Boat is an excellent fish sauce I used to sell. The 40N is the top of the line. https://redboatfishsauce.com/collections/shop/products/fish-sauce-40n?variant=40644609605797