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Thai Fermented Fish Sauce

Thai Fermented Fish Sauce

Learn how to make traditional Thai fish sauce at home using fresh anchovies and sea salt. Ferment for deep umami flavor in authentic Thai dishes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 2.5 Cups
Course: Condiment
Cuisine: Southeast Asian, Thai
Calories: 5
Ingredients Method

Ingredients
  

  • 1 KG Fresh Anchovies or Small Fish
  • 300 Gram Non-iodized Sea Salt
  • Filtered Water Optional

Method
 

  1. Rinse and clean the anchovies. Pat dry.
  2. In a sterilized jar, layer fish and salt alternately, pressing down as you go.
  3. Add a small splash of filtered water if dry.
  4. Seal the jar and store it in a cool, dark place.
  5. Ferment for 6–12 months, opening to release gases every few weeks.
  6. After fermentation, strain the liquid into bottles.
  7. Store at room temperature or in the fridge. Use in Thai dishes as needed.