Fish sauce recipe 1,

Ingredients

30 grams of basil leaves, 10 grams of garlic, 3 anchovies, 15 grams of French mustard, 30cc of olive oil

Method

1. Wash and drain the basil leaves, cut into fine pieces and set aside.

2. Peel and wash the garlic, cut into fine pieces and set aside.

3. Put the olive oil and anchovies into a cooking bowl and grind them together, then add the mustard sauce and mix well.

4. Finally, add minced basil and minced garlic and mix well to complete the basil anchovy sauce.

Method 2,

Materials

1 small handful of chives, 1 small handful of dill, 1 small handful of parsley, canned salmon (salmon) 415g, 150g cream cheese, 1 lemon, 1 teaspoon Tabasco sauce, a pinch of salt and black pepper, side dishes:, brown bread, strips or triangles, toast, Melba or biscuits

Method

1. Chop dill and vegetables and mix well.

2. Drain the salmon, remove bones and skin. Place in a bowl and mix with cream cheese.

3. Squeeze the lemon juice and add it to the salmon in portions until the taste is right. Add the chili sauce and minced vanilla and mix with a hand mixer until it becomes a thick and uniform paste. If you prefer a thicker texture, stir with a potato masher or wooden spoon.

4. Add salt, black pepper, and lemon juice to taste. Scoop into serving bowls or individual baking pans and freeze for 15 minutes.

5. Serve with bread, toast or cookies.

Method 3,

Ingredients

Ingredients A: 1 lemon, 1/2 tomato, 10 grams of coriander stems, 10 grams of pepper

Ingredients B: 10 grams minced garlic, 4 tablespoons fish sauce, 1 teaspoon white vinegar, 1/2 teaspoon salt, 1 tablespoon fine sugar

Method

1. Lemon Squeeze the juice, dice the tomatoes, chop the coriander stems and peppers and set aside.

2. Mix ingredient B and all the ingredients of step (1) until evenly mixed, which is Thai steamed fish sauce.

Method 4,

Ingredients

Small crucian carp, salt, cooking wine, pepper noodles, bean paste, chopped green onion, flour

Method

1. Clean the fish head and belly, marinate it with salt, wine, peppercorns for a while, then sprinkle with flour and mix well

2. Put more oil in the pot, put the small fish Put it in the pan and deep-fry it. For me, this is half-fried and half-fried, because I don’t want to use too much oil. The oil used to fry the fish has a fishy smell, so it’s a waste if it’s not used.

3. Fry both sides of the small fish until brown and serve. It is crispy and delicious, and the spines are not piercing at all.

4. After the leftover fried fish, I started making fish sauce for the second meal. It’s very simple. Add a little oil to the pot, stir-fry the chopped green onion until fragrant, then add the bean paste and water, stir well and pour it into the pot. , simmer the small fish for a while and then it is ready.