Fish Sauce
Fish sauce, also known as "nam pla" in Southeast Asia, is a popular condiment that adds a unique flavor to various dishes, especially Kemchi.
Instructions
- To make a basic fish sauce, start by selecting the right type of fish. Generally, small fish such as anchovies or sardines are preferred due to their rich flavor. Clean the fish thoroughly, removing any scales or guts, and rinse them under cold water.
- Next, cut the fish into small pieces or fillets. Once the fish is prepared, it's time to add salt.
- The proportion of fish to salt is crucial in determining the taste and quality of the fish sauce. For a traditional fish sauce, a ratio of 2:1, where two parts fish and one part salt is used, is common.
- Next, layer the fish and salt in a clean glass jar, making sure to cover every piece of fish with salt. Seal the jar tightly and leave it at room temperature for at least three months. During this fermentation process, the enzymes in the fish will break down proteins into amino acids, resulting in a savory and flavorful sauce.
- After the fermentation period, strain the liquid through a fine-mesh sieve and store it in a clean bottle or jar. The fish sauce can be refrigerated for up to a year.