Fish sauce is well-known by South-East Asian cooking fans, under the name of nuoc mam. But fish sauce is a very ancient way to season dishes, and was used by the Romans throughout the empire. At the time it was called garum. And the earliest known reports of fish sauce are from ancient Greece, between 4-3rd century BC.
Garum, the Roman version, was made of a variety of fish including tuna, mackerel, moray eel, and anchovies. In English it was translated as fishpickle.
The original Worcestershire sauce is a product that has been elaborated from fish sauce, because it is fermented and contains anchovies. Ancient and traditional British recipes nowadays often include some anchovy essence, a tradition that remained after the fall of the Roman empire.
Fish sauce is a condiment that’s about as healthy as it can be: it is raw, hence all enzymes are preserved; it contains beneficial omega 3 fatty acids from the anchovies, it replaces table salt, and it has a great taste, especially when it is homemade.
The drawback: it smells horrible. Really. It should actually not be smelled but only added to food.
Makes 1 bottle – Prep. time 15 min + a few months in the fridge
1.5 lb. (700g) small anchovies, whole
3 tbsp sea salt
about 2 cups (500ml) water
2 cloves garlic, mashed
2 bay leaves, crumbled
1 tsp black peppercorns
Toss fish pieces in salt and place in a mason jar. Press down with a wooden pounder. Mix the remaining ingredients and pour over the anchovies.
Add additional water to cover the anchovies thoroughly. The top of the liquid should be at least 1 inch below the top of the jar.
Cover tightly and leave at room temperature for about 3 days.
Transfer to refrigerator.
WARNING: this is fairly repulsive, I must admit. Not only to the nose, but also to the eyes.
But it does add a great flavor and enhances the taste of a dish.
After a few weeks, it will look like this:
Then, take the jar from the refrigerator and drain the liquid through a strainer. Pour the liquid into a bottle, and refrigerate the fish sauce again.
After about another month, the fish sauce will have this aspect:
After about 6 to 8 months, the sauce will have the aspect of the first picture above: it will be clearer and also darker. This is when the fish sauce is at its best, really tasty.
I suggest you start using the sauce after 3 months, but it is really at its best after 6 months.
It can be used to season all kinds of dishes. Only one or two teaspoons should be used. Unlike the store-bought version, the homemade version is not very salty, so you may want to still add some sea salt to your dishes.