If you are a fan of various types of fish sauce, you must have heard of the famous fish sauce with snakehead fish and papaya. Now TasteVN will share with you 2 simple recipes for fish sauce, you can cook at home without needing to search far away!
1. Simple fish sauce with snakehead fish and papaya
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Prep time
1 hour
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Difficulty
Easy
Ingredients for Simple fish sauce with snakehead fish and papaya For 2kg of fish sauce
Papaya 3 fruits (3kg) Snakehead fish sauce 1 kg Ground chili 3 fruits Chopped garlic 1 bulb Rock salt 300 gr Yellow sugar 360 gr
Ingredient images
How to make Simple fish sauce with snakehead fish and papaya
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Prepare the papaya
After buying the papaya, peel it and then wash it clean.
You use a knife to shred the papaya into thin strips.
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Soak the papaya in salt
Place the shredded papaya in a bowl, then sprinkle 280g of coarse salt evenly on top and soak overnight.
After soaking, remove the papaya from the brine, wrap it in a clean cloth to squeeze dry or press it to drain the water.
Tip: Squeeze or press until very dry; the drier the papaya, the crunchier and tastier the fish sauce will be.
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Marinate with sugar and ferment the fish sauce
Break the papaya into loose shreds, then add 360g of golden sugar and mix well.
Put the mixed papaya into a covered container to ferment, pressing the papaya down to the bottom and cover it to ferment for 3 days.
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Mix the fish sauce
Add the soaked papaya into a bowl, mix it with minced garlic and ground chili.
Remove the bones from the purchased catfish fillet fish sauce and slice it into bite-sized pieces, then add it to the papaya and mix well, and the fish sauce is ready.
Tip: If you want it to taste better, let the fish sauce sit for half a day so that the aroma of the catfish sauce seeps into the papaya; it will be even more wonderful to enjoy.
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Final product
The catfish fish sauce with papaya is super delicious, with crunchy papaya strands and the distinct aroma of the fish sauce blending together. This dish goes incredibly well with white rice and fresh vegetables!
2. Fish sauce with snakehead fish and green papaya mixed with rice powder
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Preparation time
2 hours
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Difficulty level
Easy
Ingredients for Fish sauce with snakehead fish and green papaya mixed with rice powder Serves 4kg of fish sauce
Green papaya 5 kg Snakehead fish fillet fish sauce 2 kg Coarse salt 600 gr Sugar 1.6 kg MSG 10 gr Garlic 200 gr Rice 20 gr Dried chili A little
Ingredients image
How to prepare Fish sauce with snakehead fish and green papaya mixed with rice powder
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Prepare the papaya
Cut the papaya in half, remove the seeds, peel it, and then wash it thoroughly.
Tip: Remember to wear gloves when peeling the papaya to avoid the sap sticking to your hands!After preparing the papaya, shred it into small strips about 0.2 cm thick (use a small shredder).
Tip: To make the sauce tastier, you should shred the papaya vertically to achieve perfect strips of papaya.
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Salt soaking papaya
You put the papaya in a basin, mix 600g of salt with a little water, then evenly drizzle it over the surface.
After 4 hours, you put the papaya in a small container, then press down the papaya using a heavy object to keep it submerged in the saltwater and continue fermenting for 4 days.
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Roasting rice powder
You put 20g of rice in a pan and roast it over medium heat, stirring continuously until the rice turns golden, then remove it.
When the rice cools, you put it in a blender and grind it into a fine powder.
Tip: You can also use a food processor to grind the rice! Or to make it simpler, you can also buy rice powder at the market or supermarket!
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Mixing papaya
After 4 days, you take the papaya out and then put it into a mesh bag or a clean cloth bag.
Then place the papaya bag in a bamboo basket, use something really heavy to place on top for 1 – 2 hours until the papaya is completely drained.
Tip: Squeeze it really dry to make the sauce crispy and last longerTake the papaya out of the bag, then fluff it up, add 1.5kg of sugar, mix well and let it sit for 2 days.
Tip: Remember to cover it tightly while letting it sit to preserve the sauce better!
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Mixing fish sauce
Peel the garlic and then slice it thinly.
The fish sauce you bought should have the bony parts removed, then shred or slice it according to your preference.
Then you put the fish sauce in a bowl, add 100g of white granulated sugar, 10g of MSG, 200g of thinly sliced garlic, 20g of roasted rice flour, and a little dried chili, mix well and let it sit for 3 days.
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Complete the snakehead fish sauce
You put the snakehead fish sauce and papaya into a mixing bowl and mix well, then press the papaya and sauce down flat and let it ferment for another 2 days before it can be used.
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Final product
The sauce after completion has a distinctive aroma and a sweet-salty taste; when eaten, you will feel the crunchiness of the papaya combined with the soft and fragrant snakehead fish sauce, which is very appealing.
You can try eating the snakehead fish sauce with boiled meat and fresh vegetables; it will be very delicious!
How to choose fresh and delicious papaya
- You should choose green or slightly ripe papayas, as they will be crunchier and tastier when making pickles.
- When holding the papaya, it should feel firm and sturdy, and the stem should be fresh with sap flowing, which is the best indication.
- Choose long fruits that feel heavy, ripening evenly, and with a sticky stem; they will be sweet, fragrant, have few seeds, and thick flesh.
- The best papayas are the two-skin variety: the outer skin is yellow with tiny green spots, and the fruit is elongated with a solid core.
- Avoid buying papaya if it has rained a few days prior, as the papaya will be bland.
How to prepare papaya to remove sap
Use the tip of a knife to make a few cuts on the surface of the fruit, then soak it in a basin of water to release all the sap. Next, wash it clean, peel it, cut it open, discard the seeds, and remove the bitter core.
How to choose delicious snakehead fish sauce
- You should buy snakehead fish sauce that has been filleted for easier preparation.
- Good fish sauce has a stronger aroma of fish rather than the smell of sugar.
- Fish sauces with a strong smell of sugar are new and not aged enough, which means they won’t taste good and won’t last long.
- You should buy fish sauce from reputable establishments with brand names and labels to ensure food safety and hygiene.
How to preserve catfish papaya dipping sauce
- After completing the dipping sauce, you should put it in a glass jar and store it in the refrigerator, which will keep it longer and prevent spoilage.
- Before putting the sauce in, remember to rinse the glass jar with boiling water, and after adding the sauce, be sure to seal it tightly with plastic wrap to prevent the smell of the sauce from affecting the refrigerator and the smell of other foods!
- Note that sauce that has been scooped out for use should not be returned to the jar as it will cause the sauce in the jar to sour and spoil quickly.
Above are 2 recipes for making catfish papaya dipping sauce that are rustic and delicious at home. TasteVN wishes you success and don’t forget to leave your comments in the review section below!
