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"Fish Sauce"

Florida2's picture

Again I made that delicious Vietnames Fish dish in this month's FC. And, I used the bottled fish sauce per instructions.


But, I wonder if anyone has a recipe for this "fish sauce". The bottle says it has water and anchovies. So, how hard could it be? I've never cooked with anchovies before so this is new territory.


Do you have a recipe for "fish sauce"?

SallyBR1's picture

(post #36470, reply #1 of 30)

judging from the smell of the final product, I rather buy it then go through the cooking... :-)

"Her green thumb was so black, she couldn't even grow zucchini"



(Glenys, August 2008).
JillElise's picture

(post #36470, reply #9 of 30)

chiffonade's picture

(post #36470, reply #13 of 30)

...judging from the smell of the final product, I rather buy it then go through the cooking... :-)


Hear, hear.  Does anyone make their own soy or terriyaki?  It's one of those things I never even thought to make myself.


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Gretchen's picture

(post #36470, reply #14 of 30)

In college, in my industrial bacteriology class, we DID make fermented soy sauce!!

Gretchen

Gretchen
chiffonade's picture

(post #36470, reply #15 of 30)

In college, in my industrial bacteriology class, we DID make fermented soy sauce!!


I can't imagine what that was like but at least you got a grade for experiencing it!


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Gretchen's picture

(post #36470, reply #16 of 30)

It was a vat load!!

Gretchen

Gretchen
samchang's picture

(post #36470, reply #17 of 30)

Well, I do make my own teriyaki sauce. But that does use soy sauce, which I do not make at home.

evelyn's picture

(post #36470, reply #20 of 30)

I make my own teriyaki, too. So easy...and you can adjust to suit taste. Why buy?

There is no mistaking a real book when one meets it - it is like falling in love.  Christopher Morley

In life, learn the rules so that you know how to break them properly.
Florida2's picture

(post #36470, reply #21 of 30)

So, how do you make teriyaki sauce?

samchang's picture

(post #36470, reply #22 of 30)

Very easy: 2 parts each of sake and mirin to one part of Japanese soy sauce (although I am using less than that--about 3/4 part maybe). Soy sauce burns easily and can develop a burnt taste, so I end up reducing the sake and mirin quite extensively before I add the soy. Reduce till syrupy.

I've also taken to adding maple syrup in my teriyaki. Not exactly traditional, but it works!

BTW, don't reduce until thick. The resulting sauce will turn into a caramel when it cools. Stop the reduction when it coats the back of a spoon easily.

evelyn's picture

(post #36470, reply #23 of 30)

Mine is REALLY pseudo! I add honey, garlic, ginger, fresh lemon juice and a drib of olive oil to a soya sauce base (usually mushroom soya sauce) - and I don't reduce it at all! Am I forever banned?

In life, learn the rules so that you know how to break them properly.
Gretchen's picture

(post #36470, reply #24 of 30)

Sounds like mine!! We can go together!!  ;o)

Gretchen

Gretchen
evelyn's picture

(post #36470, reply #25 of 30)

a pleasure! You add lemon juice, too? Cool. :-)

In life, learn the rules so that you know how to break them properly.
samchang's picture

(post #36470, reply #26 of 30)

Well, to bring this thread back to its content, I do add fish sauce to my avgolemono.

evelyn's picture

(post #36470, reply #28 of 30)

seriously? THAT I would never have thought of doing!

In life, learn the rules so that you know how to break them properly.
Gretchen's picture

(post #36470, reply #29 of 30)

There was an article about chefs using fish sauce in MANY things as their "mystery" ingredient. You would never think of using it but it added just "something".

Gretchen

Gretchen
TracyK's picture

(post #36470, reply #18 of 30)

There's not really much complicated about making teriyaki sauce, it's just a combination of other stuff that you probably already have on hand.

The idea of American exceptionalism doesn’t extend to Americans being exceptional. If you excelled academically and are able to casually use 690 SAT words then you might as well have the press shoot video of you giving the finger to the Statue of Liberty while the Dixie Chicks sing the University of the Taliban fight song.                --Aaron Sorkin

Gretchen's picture

(post #36470, reply #19 of 30)

Yes. I always wonder why anyone would buy it specifically.

Gretchen

Gretchen
soupereasy's picture

(post #36470, reply #2 of 30)

It is fermented. So I doubt you will find a recipe that would please your neighbours!;)

knitpik's picture

(post #36470, reply #4 of 30)

So true. :)

Florida2's picture

(post #36470, reply #5 of 30)

Thanks for the advice. The bottle didnt say "fermented", so I didnt realize that was part of how they made it. It sounds like it's not worth the trouble: I'll just keep buying the bottled sauce. Thanks again.

Gretchen's picture

(post #36470, reply #6 of 30)

I doubt you could buy sufficient anchovies for the $1.50 the bottle of sauce costs, let alone the fermenting step.


Not sure if that is what they are doing in the Hong Kong harbor when we took a tour but it was "interesting"!!


Gretchen
Gretchen
TracyK's picture

(post #36470, reply #3 of 30)

Fish sauce is made by layering anchovies and salt, then letting it ferment for a long time, then squeezing out the juice.


NOT something you'd likely want to try at home, unless you just really like the smell of rotting fish.


Also? It's like $3 a bottle. You'd pay much more than that for the anchovies.


The idea of American exceptionalism doesn’t extend to Americans being exceptional. If you excelled academically and are able to casually use 690 SAT words then you might as well have the press shoot video of you giving the finger to the Statue of Liberty while the Dixie Chicks sing the University of the Taliban fight song.                --Aaron Sorkin

DJ's picture

(post #36470, reply #7 of 30)

The Broiled Chicken Thighs with Coriander Rub from FC#50 is a fine way to use fish sauce.


Democracy has to be more than two wolves and a sheep deciding on what to have for dinner-James Bovard


Edited 9/29/2008 11:00 am by DJ

If you eat pasta and antipasta, are you still hungry?

annieqst's picture

(post #36470, reply #8 of 30)

A friend who was a medic in Viet Nam said villages prided themselves in their own special recipe for fish sauce. He said you could smell the village before you saw it.

gmunger's picture

(post #36470, reply #27 of 30)

My Viet Nam vet friend says when you get off the plane there it's like getting smacked in the face with a hot, wet towel soaked in fish sauce.

 


We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.

 

We are truly what we eat, and too many people are fast, cheap and easy. Who owns your food owns you, and it is unwise to let that power rest in the hands of a very few wealthy corporations.
samchang's picture

(post #36470, reply #10 of 30)

Please don't be dissuaded from making it yourself. I'd love to know how it turns out. If nothing else, it is great material for a book.

Florida2's picture

(post #36470, reply #11 of 30)

Hmm. I am feeling dissuaded!

TracyK's picture

(post #36470, reply #12 of 30)

I guess it depends on whether or not you have the stomach to keep fermenting fish in your house for two years.

The idea of American exceptionalism doesn’t extend to Americans being exceptional. If you excelled academically and are able to casually use 690 SAT words then you might as well have the press shoot video of you giving the finger to the Statue of Liberty while the Dixie Chicks sing the University of the Taliban fight song.                --Aaron Sorkin

Marie Louise's picture

(post #36470, reply #30 of 30)

It sits in the sun for 12 to 18 months, in a non-airtight shed. I'm sure your neighbors would be thrilled; the neighborhood cats would be.

Here are some photos: http://importfood.com/how_fish_sauce_is_made.html