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.
• Updated 4/30/2025
Prep Time
15 min
Cook Time
0 min
Total Time
43215 min
Servings
30
Ingredients
- Water - 1000 ml
- Anchovies - 500 g
- Sea Salt - 200 g
Directions
Step 1
Clean and gut the fish, then cut into small pieces.
Step 2
In a clean jar, layer the fish and salt (3:1 ratio by weight).
Step 3
Seal the jar and leave at room temperature, shaking occasionally.
Step 4
After 2 weeks, begin tasting: continue fermenting for 4–6 weeks or until desired flavor.
Step 5
Strain the liquid through a fine mesh into bottles.
Step 6
Store in the refrigerator and use within 6 months.
Cook's Notes
Using small oily fish like anchovies yields a clear, flavorful sauce.
Nutrition Facts (per serving)
4
Calories
0g
Fat
0g
Carbs
1g
Protein