How to Make Fish Sauce?

The combination of fish with salt leads to the fermentation process that produces fish sauce, and Southeast Asia relies heavily on it as a part of their diet. The sauce works well as a flavour enhancer for ramen, marinades, and french fries. You can discover many variations of the sauce on the internet, but the one I make has never failed to please everyone in my family and circle of friends.

The recipe may need some time, but it will be well worth your patience. Fermentation is the most critical phase in making the sauce; therefore, you shouldn’t cut corners on that part of the procedure. Before you go on to that step, you should also look at the recipes for the other sauces.

What is Fish Sauce?

Fish sauce is a liquid condiment that may be prepared from fish or krill salted and fermented for anywhere from six months to two years. It is a classic flavor in East Asia and Southeast Asia cuisines, notably in the cooking of Myanmar, Cambodia, China, Indonesia, Laos, Malaysia, the Philippines, Taiwan, Thailand, and Vietnam. Fish sauces that are linked to garum have been used in Western cuisine ever since the time of the Romans.

As a result of its capacity to impart a rich umami taste to food, it has gained popularity among professional and amateur cooks worldwide. The presence of glutamate gives the fish sauce its characteristic umami taste.

Fish sauce may be used as a flavor at any point during or after the cooking process, and it also serves as the foundation for many dipping sauces. Although fish sauce and soy sauce have distinct tastes, some people in the West consider soy sauce a vegetarian substitute for fish sauce.

How to Prepare Fish Sauce?

Combine the garlic and lemon juice, then add the spices to be ready to make the fish sauce. Next, chop the fish into pieces about an inch and a half in size and add them to the mixture; then, place peppercorns, bay leaves, and anything else you’re using in the mason jar. First, pour some sauerkraut brine into the pot, then fill the rest of the space with water. After it has rested at room temperature for two to three days, put it in the refrigerator for two to three weeks.

The recipe may need some time, but it will be well worth your patience. Fermentation is the most critical phase in making the sauce; therefore, you shouldn’t cut corners on that part of the procedure. Before you go on to that step, you should also look at the recipes for the other sauces.

Black Bean Sauce

Black bean sauce is a traditional Chinese sauce that is known for having a flavor that is both smoky and spicy. This essay will discuss the steps necessary to create this sauce in your kitchen.

Dulce De Leche

This Latin American dessert is traditionally prepared with milk that has been caramelized and sugared. This sauce has a flavor profile comparable to caramel sauce, and the sauce goes very well with ice cream, cheesecakes, pies, or any other dessert you choose.

Vegan Lemon Sauce

This sauce’s sour taste may liven up even the most uninteresting dishes. Unlike other dips and spices, this one does not include any dairy components, making it suitable for vegans. The word is most delicious when served with pasta.

Arrabbiata Sauce

This spicy tomato-based sauce has its roots in Rome, which is located in Italy. Arrabbiata is an Italian word that translates to “angry” and refers to the dish’s fiery taste. You should make the plate using dried red chili peppers if possible, but if you cannot get them, you may use red chili flakes in their place.

How does Fish Sauce Smell, & What does it Taste Like?

You may describe the taste profile of fish sauce as savory and earthy. The sauce has a strong and pungent odor and has saline and salty flavor. The aggressiveness of the sauce works excellently with the meat in various marinades and glazes, which results in the meal having a more complex taste profile.

To be sure, the sauce has a definite and intense fishiness; nonetheless, this taste is complemented by a briny, salty sweetness that has a caramel-like undertone. It is an ingredient that, when poured into marinades, stir-fries, and salad dressings, offers you a little bit of everything, and it is just as beneficial in food that is not Asian as it is in Asian cooking.


  • Six cloves of garlic, finely chopped
  • 1 Lemon Zest
  • 3 tbsp Sea Salt
  • Six Leaves of the Bay
  • 1-2 milligrams worth of black peppercorns
  • 1 pound and one half of Whole Small Fish
  • 1-2 glasses of water that has not been chlorinated
  • 2 tablespoon Sauerkraut Brine


  • Should combine garlic and lemon zest, and then. Should season the dish with salt.
  • After the fish has been cleaned, cut it into pieces about half an inch across.
  • After adding the fish pieces to the mixture, ensure they are well covered in the sauce.
  • Add peppercorns and bay leaves to the mix after it has been transferred into a mason jar, and . should press the pieces firmly.
  •  Add the brine from the sauerkraut to the pot, and then. Should fill it with water (but make sure to leave at least one inch of space at the top).
  • Leave the bank at room temperature for two to three days with the lid well secured over the opening.
  • After that, put it in the refrigerator for another 4-6 weeks so that it may mature.
  • Should strain the mixture and . should remove the solids.

Health Benefits of Fish Sauce

Supplement your Diet with Iron

Fish sauce has a good amount of nutrient iron, one of the essential micronutrients the body needs to operate correctly. According to scientists and professionals in the field of nutrition, there will be around 10 milligrams (mg) of naturally occurring iron in every ten milliliters (ml) of anchovy fish sauce unadulterated. The prevalence of iron deficiency anemia among women in our nation has decreased over time due to the widespread usage of traditional fish sauces. As a result, there would be a reduction in the likelihood of preterm births and deaths among mothers and their infants.

Dishes that are prepared with fish sauce as a seasoning, such as braised beef and fish stock, are said to be particularly beneficial to the health of pregnant women, according to the anecdotal evidence of the indigenous peoples of the highlands. They have healthy skin since the administration of supplemental iron has met the body’s iron requirements.

Provide a Powerful Source of Omega 3

Fish sauce has a high omega-3 to omega-6 fatty acid ratio since it is a naturally hydrolyzed product, and Omega 3 is especially abundant in anchovies cooked in fish sauce. There are about 2,113 milligrams of omega-3 fatty acids in one hundred grams of anchovies.

This is another important fact for the body, and it has a role in reducing blood fat, preserving the heart, and developing the brain. The development of children’s nerves and eyes also benefits tremendously from consuming omega-3 fatty acids. People who don’t drink much fish should choose fish sauce as their primary natural supply of omega-3 fatty acids.

As can be seen, fish sauce is not only used as a seasoning in the kitchen and as a dipping sauce during the meal, but it is also an excellent source of nutrients that come entirely from the natural environment. Only the original fish sauce has all of these beneficial components.

As a result of the fish sauce being brewed from anchovy and pure salt and then naturally fermented for 12 months in wooden barrels, it can produce essential nutrients for the body while simultaneously possessing the rich, sweet taste of fish meat and the clean, salty flavor of the ocean. The fish sauce is highly recommended for the health of Vietnamese people.

Keep Body Warm

Fish sauce, which is made by hydrolyzing fish and salt, has a high natural protein level, and protein is one of the best sources of energy for the body. According to the experts, fish sauce has high crude protein content. Therefore, to keep their bodies warm, skilled divers often apply a trace quantity of unadulterated fish sauce to their skin just before entering the water.

Fish sauce is a good supply of protein, which your body requires to create new tissues.


Fish sauce has enough calcium to be considered a valuable source, although not very high in it. You may be able to cure or avoid several health issues by having fish sauce in your diet, including

High Blood Pressure

Animal studies have shown that a diet rich in fish sauce reduces blood pressure, despite the condiment’s high salt level. Researchers discovered that fish sauce contains the same enzyme as ACE inhibitor drugs.


Fish sauce’s amino acids boost insulin synthesis and improve efficiency.


Inflammation Fish sauce may thus aid in the treatment of inflammatory diseases such as arthritis.

Adverse Effects of Fish Sauce

These kinds of sauces are rich in histidine, an amino acid that may have a specific antioxidant capacity. However, various microorganisms also use histamine to produce histamine, a substance that can potentially cause food poisoning outbreaks if it accumulates in foods. This has been brought to people’s attention.

Because this product has not been sterilized, the formation was caused by the activity of bacteria.

If we consider that the maturation process lasts for at least six months, then it is feasible that different quantities of histamine will accumulate. To avoid this, it must be stored in a refrigerated environment at all times and, to the greatest extent, Must ensure its sanitation through means of preservation.

The high salt content is another issue. Must consider. They suggest that a high consumption would not be consistent with a healthy diet if the levels are over 20 percent, which would entail either examining its composition or eating it if the stories are above 20 percent.

Is the Sauce Made from Fish Really Fish Sauce?

Fish, to be more specific. The flavour of fish sauce is true to its name. As stated in the advertisement, most of its taste comes from fish; nevertheless, you cannot just slap a fish about and expect to get a bottle of fish sauce out of it. The fish is fermented for a period ranging from a few months to a few years to get the desired taste.

Is Fish Sauce a Better Alternative to Salt?

The remedy that is low in sodium is fish sauce. There is no getting past the fact that salt enhances the flavour of food, and . can finish no meal without that savoury, flavour-enhancing boost, and whether you receive it from soy sauce or sea gris is irrelevant.

Fish sauce is loaded with glutamate, which our tastebuds interpret as a distinct delicious feeling known as umami. The fish sauce also contains a lot of sodium. If you use it wisely (more on this later), any traces of fishiness will vanish, making way for a captivating backdrop. [More on this subject later] To put it more simply, fish sauce imparts a more robust, meaty flavour to dishes.

Is there a Vegetarian Option for Fish Sauce?

No, the fish sauce does not qualify as a vegan dish since fish is the primary component of the sauce. On the other hand, since it does not typically include any additional animal components, it is a meal that pescatarians are free to consume without worry. Traditional fish sauce is not vegan, but you can get vegan alternatives to the fish sauce at most grocery stores and health food stores.


Although the report discovered that fish sauce is the saltiest, with one tablespoon of the popular Asian ingredient containing an astounding 96 percent of the recommended daily salt intake on average, the variation in salt levels of various soy sauces was what caught the attention of health experts. . found the fish sauce to be the saltiest of all the seasonings.