Substitute Fish Sauce

If you are trying to make Southeast Asian food and need a homemade fish sauce. I might need that. Here is a recipe that will give you the sauce you need when there is no way to make it to an Asian market.

Thai Fish Sauce

1 can (2 ounces) anchovies, drained (if you do not want too much salt, soak the anchovies in a water (or milk) bath before you use them. That will leach out excess salt.)
2 cloves garlic, lightly bruised (smash it with the flat of your knife) and peeled
1/2 teaspoon (packed) dark or light brown sugar
1/4 teaspoon salt
1 1/4 cups water

1. Place all the ingredients in a small heavy saucepan. Simmer over medium-low heat for 10 minutes without stirring.

2. Remove from the heat, cool slightly, then strain through a double layer of cheesecloth. Store covered in the refrigerator up to 2 weeks.

Makes about 3/4 cup

Obviously, this recipe is for a special occasion, perhaps even less than once a year. It is like the recipe I posted yesterday, it is a treat.

Fish sauce though is pungent, slightly salty, and sweet. This is an essential ingredient in any Southeastern Asian cuisine. It is often available in Asian markets and specialty food stores. Though it is not always possible to get a bottle that way.