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Preparation
1 hour
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Difficulty
Medium
If you want to eat a type of fish sauce that is both hygienic and delicious, then let’s join TasteVN in the kitchen to make delicious anchovy fish sauce for your whole family with these very simple steps below!
Ingredients for Anchovy Fish Sauce For 4kg of fish
Anchovies 4 kg Salt 1 kg Pineapple 1 fruit Honey 200 ml
How to choose fresh, good anchovies
- You should choose those with shiny skin, clear eyes that are not cloudy or leaking.
- To check the freshness of the fish, you can press it with your hand; if the flesh is still elastic, then the fish is fresh, and you should buy it.
- Do not buy damaged anchovies, fish whose bodies are separated from the heads, or fish that smell bad or are spoiled.
-800x450.jpg "How to make delicious, golden anchovy fish sauce at home, perfectly seasoned 2")
Tools for implementation
Glass jar, basin, strainer, cloth filter
How to Make Anchovy Fish Sauce
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Prepare and Clean the Fish
After purchasing anchovies, soak them in salt water for 30 minutes, then rinse thoroughly and drain.
Tip: You can place the anchovies in a basket and use your hands to stir them under running water to help clean out any dirt from the insides.
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Marinate the Anchovies
Put the drained anchovies into a bowl, add 1kg of salt, and mix well.
Peel the ginger, remove the eyes, and then cut it into small pieces.
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Fermenting Anchovy Fish Sauce
You prepare a large glass jar or pot, depending on what you have available at home, and layer the anchovies with a layer of pineapple until you run out of anchovies and pineapple.
Next, sprinkle 0.5kg of salt on top of the fish and add 200ml of honey into the jar.
Seal the lid tightly and ferment the fish sauce in a sunny outdoor area; after 6 months, you can harvest the fish sauce. However, the fish sauce will taste better if left longer, with 12 months or more yielding a more fragrant and delicious batch of fish sauce.
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Filtering the Fish Sauce
You use a clean cloth to wrap around the mouth of the jar, pour the fermented fish sauce into it to filter out the liquid fish sauce; the filtering process will take a long time. If you have a large cloth bag or a large basin, it is advisable to use them to filter all the fish sauce at once without needing to continuously add more sauce.
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Finished Product
The pure fish sauce produced will have a natural light yellow color without the red color often seen in industrial fish sauce and is very fragrant, making it incredibly delicious when used as a dip for grilled dishes!
How to Store Fish Sauce
- You should store fish sauce in a glass jar or a bag, tightly sealed after each pouring to prevent bacteria from the outside from entering.
- Each time you take fish sauce to eat, you should use a clean utensil like a ladle or cup that does not mix with other ingredients while cooking.
- Once fish sauce is poured out, do not put it back in; you should keep it separately in another jar or plastic bag for future use.
- After a long period, fish sauce may precipitate; if the smell and flavor of the fish sauce do not change, you just need to filter it with a clean cloth to continue using it!
The recipe for making anchovy fish sauce is really simple, isn’t it? TasteVN wishes you success!
