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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Ingredients
- 1 KG Fresh Anchovies or Small Fish
- 300 Gram Non-iodized Sea Salt
- Filtered Water Optional
Instructions
- Rinse and clean the anchovies. Pat dry.
- In a sterilized jar, layer fish and salt alternately, pressing down as you go.
- Add a small splash of filtered water if dry.
- Seal the jar and store it in a cool, dark place.
- Ferment for 6–12 months, opening to release gases every few weeks.
- After fermentation, strain the liquid into bottles.
- Store at room temperature or in the fridge. Use in Thai dishes as needed.
Nutrition
Calories: 5kcal