Fish sauce is a very common condiment in Southeast Asia, which is fermented by fish. It is a dark brown liquid with a little salty taste, but it also has some sweetness and sourness. Fish sauce is widely used in Southeast Asia, especially in Thailand, Vietnam, Indonesia and the Philippines, and almost every family will use it.

How to make fish sauce?

The following materials are needed to make fish sauce:

Fresh small fish (such as sardines or herring)

salt

Production steps:

Wash the fish and remove the internal organs and scales.

Put the fish in a big container, add enough salt to cover the fish completely.

Seal the container and let the fish ferment at room temperature.

Stir every few days to ensure uniform fermentation of fish sauce.

After about 6 months to 1 year, the fish sauce is ready.

How to use fish sauce?

Fish sauce can be used to flavor many different dishes. Here are some common usages:

Adding a small amount of fish sauce to stir fry can increase the flavor of dishes.

Make salad dressing with fish sauce.

Mix fish sauce and lemon juice to make a delicious dipping sauce.

Fish sauce mixed with sugar can be used for curing meat.

Nutritional value of fish sauce

Fish sauce is rich in protein and amino acids, which can help the body maintain normal growth and repair. In addition, it also contains some vitamins and minerals, such as vitamin B 12 and potassium. Although the sodium content of fish sauce is high, it will not have a negative impact on the body as long as it is eaten in moderation.