Simple and Delicious Recipe for Homemade Tilapia Fish Sauce

How to Make Fermented Tilapia

• 1

  Prepare the Tilapia

  When you buy tilapia, clean off all the scales around the fish, then slit the belly of the fish to scrape off the black membrane and remove the internal organs from inside the belly.

  Soak the fish in diluted saltwater for about 1 hour, then rinse it with clean water to remove any impurities and let it drain.

  Use a knife to score the fish horizontally so that it can absorb the seasoning.

  Note: When soaking the fish in diluted saltwater, based on folk experience, add a few grains of cold rice to the diluted saltwater to test the salt concentration; if the rice grains float on the surface, it’s good.

  
• 2

  Prepare the Other Ingredients

  For the pineapple, when you buy it, cut off the top part and peel the skin around it, then use a knife to cut off the eyes of the pineapple.

  Divide the pineapple into 2 equal parts; one part you slice thinly with a thickness of about 1 – 2 finger widths, the other part set aside in a bowl.

  Use 400g of roasted rice flour to make the seasoning for the fish.

  

  
• 3

  Arrange the fish in the jar for the first time

  Before putting the fish into the jar, mix the fish at a ratio of 3kg of fish to 1kg of salt, gently massage and evenly rub the salt onto the fish until the fish absorbs the seasoning.

  Proceed to arrange the fish in the jar in the order of 1 layer of fish followed by a thin layer of salt and then a layer of sliced pineapple. Repeat the process until all the fish is used up.

  When arranging the fish in the jar, you should pack the fish tightly to remove excess air; if there is still space left in the jar after all the fish has been placed inside, put a bag of water or a heavy object like wooden sticks with a cloth on top to minimize air exposure.

  Seal the jar tightly and then take it to ferment.

  Tip

  • The jar for storing fish should be cleaned, rinsed several times, and turned upside down to drain. However, it is best to blanch the jar in boiling water to sterilize it and place the jar in a cool, clean place to dry quickly.
  • Especially, do not use plastic jars as they may contain toxins such as ABS, PVC, PHSI,… If the mouth of the ceramic jar is still left, use a water-filled bag tightly tied at the mouth and place it on top to prevent air from coming into contact with the fish.

  

  
• 4

  Ferment the fish

  When fermenting the fish, you should find a dry, cool place and avoid direct sunlight to preserve the jar.

  After 48 hours, open the lid and use chopsticks to stir several times to evenly distribute the salt.

  
• 5

  Take the fish out

  After about 7 to 10 days of fermenting the fish, check if the fish has hardened, then proceed to take the fish out and let it drain, wash the jar clean and dry it.

  Note: When taking the fish out, let the fish dry naturally, do not rinse the fish again as it will spoil the fish sauce.

  

  

  
• 6

  Feed the fish with rice bran

  Next, you mix the fish evenly with the prepared rice bran and place it in the jar gradually until all the fish is used up.

  Continue to use several sticks to press down the fish to remove the air inside, then close the jar for 30 days.

  

  

  
• 7

  Completion

  After 30 days, you open the lid and pour out the liquid, then continue to cover it for another 30 days. At this point, the fish bones will no longer be there as they have softened.

  
• 8

  Final Product

  Tilapia fish sauce when completed will have a reddish-brown color, with firm, sweet, and fragrant fish meat that is particularly suitable for eating with rice, herbs, or sour bananas and starfruit.