2 Ways to Make Delicious and Simple Tamarind Fish Sauce at Home

Prepare the ingredients

Peel the garlic and mince it. Peel the ginger and cut it into strips. Remove the stems from the chili and chop it finely.

Put the ripe tamarind into a bowl, add 400ml of warm water, and use gloves or a spoon to mash it well.

Cook the tamarind fish sauce

Place a pan on the stove over medium heat, add 1 tablespoon of cooking oil, and wait until it’s hot, then add the garlic and chili to sauté until fragrant.

Once the garlic is fragrant, add the soaked tamarind, 600g of jaggery, 120ml of fish sauce, 2 teaspoons of monosodium glutamate, and 2 tablespoons of chili sauce, and bring to a boil.

Next, stir well and taste to adjust seasoning, add the sliced ginger, and cook for about 5 more minutes until it thickens slightly.

Final product

So the fragrant tamarind fish sauce is ready! Wait for the sauce to cool a bit, then put it into an container and store it in the fridge refrigerator for about 2 months.

The tamarind fish sauce with a balanced sour, sweet, and spicy flavor makes green fruits or dried fish and squid dishes more appealing than ever. Let’s show off your cooking skills and treat the family!

Prepare the ingredients

Peel the tamarind, then place it in a pot filled with water, boil until the tamarind is soft. Next, mash the tamarind, use a sieve to filter out the pulp, keeping the sour tamarind juice.

Peel 3 cloves of shallots and 1 clove of garlic, then chop finely. Remove some seeds from the chili, slice it, depending on how spicy you want it. Add the mixture of garlic, shallots, and chili into the blender and blend it finely.

Wash the dried shrimp and drain. Place a pan on the stove over medium heat, add 1/2 tablespoon of cooking oil, wait for the oil to heat up, then add the shrimp and fry until golden, then turn off the heat.

Making tamarind fish sauce

Place a pan on the stove over medium heat, add 1/2 tablespoon of cooking oil to the pan, and wait for the oil to heat up before adding the mixture of onion, garlic, and chili to sauté until fragrant.

In the pan with dried shrimp, add 1 tablespoon of sour tamarind juice, 2 tablespoons of sugar, and 1.5 tablespoons of fish sauce, then cook until boiling over medium heat, stirring until the sugar dissolves completely, then taste and adjust seasoning as needed.

When the tamarind fish sauce mixture boils, reduce the heat and cook until the mixture thickens slightly, then add the sautéed onion, garlic, and chili, stirring well to finish!

Final product

Peel the mango, cut it into bite-sized pieces, and wait for the sauce to cool before pouring it into a dipping bowl. You can store it in a sealed jar in the refrigerator for later use.

The sour mango dipped in the flavorful tamarind fish sauce will surely captivate you from the first bite. Not only can you dip green mango, but you can also dip with guava and it will be very delicious!