HOMEMADE THAI FISH SAUCE

Homemade Thai Fish Sauce

This recipe is adapted from Sally Fallon Morell’s recipe in her book, Nourishing Traditions.
Makes about 2 cupsIngredients
Fish, small, including heads (1 1/2 pounds)
Sea salt (3 TBS)
Filtered water (2 cups)
Garlic (2 cloves)
Bay leaves (2)
Peppercorns, whole (1 teaspoon)
Lemon rind, organic if possible (from 1/2 lemon)
Whey, or Caldwell’s vegetable starter mixed with water (2 TBS)

1. Cut up fish into small pieces and place in wide-mouth mason jar.
2. Cut up the lemon rind into small pieces.
3. Add sea salt and press down with a wooden pounder or meat hammer.
4. Add remaining ingredients to jar and stir together.
5. Add additional water to cover fish if needed — water should cover fish but be sure to leave at least an inch from the top of the jar.
6. Cover and leave at room temperature for about 3 days.
7. Transfer to refrigerator and let sit for several weeks.
8. Strain liquid through a strainer (you may use cheesecloth if you like) and bottle the liquid (old soy sauce bottles are great for this). Discard the solids.
9. Store fish sauce in the fridge. It will keep for several months* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/homemade-thai-fish-sauce.html

What is Fish Sauce Made of?:

Good fish sauces are made from a mixture of fish and salt that has been allowed to ferment for 1 year to 18 months. Anchovies are typically used, although some fish sauces are also made from other types of fish or squid. The basic ingredients of a good fish sauce are: fish, water, and salt. Sugar may also be added, but isn't necessary.

How do I keep dishes made with fish sauce from smelling 'fishy'?:

Here's the secret: lime juice.*
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