Traditional Thai condiment made by slowly fermenting small fish in sea salt, then pressing and filtering an amber liquid that is salty, deeply umami-rich, and highly aromatic.
Ingredients
- 1000 g whole fresh anchovies or small fresh marine fish
- 300 g non-iodized coarse sea salt
Method
- Choose very fresh fish with a clean sea smell and no ammonia note. Rinse them briefly in cold water only if they carry sand, then drain them for a long time until they are no longer dripping.
- Mix the fish with coarse salt in a perfectly clean large container. Massage gently to distribute the salt everywhere without turning the fish into a purée: they should remain recognizable but well coated.
- Pack the mixture into an earthenware jar, thick glass, or food-grade plastic. Press firmly to expel air pockets: the surface should become moist and briny.
- Place a clean weight on the surface so the fish remain compressed in their brine. Close with a non-airtight lid or a clean cloth held tightly in place: gas must escape, but insects and dust must not enter.
- Leave to ferment in a warm, stable, bright place away from harsh direct sun. Over the months, the mixture gradually liquefies, darkens, turns amber-brown, and develops a powerful but clean, salty, marine aroma, never a rotten one.
- During the first weeks, check regularly that the surface stays moist and salty. If any solid portion protrudes, push it back under the brine with a boiled and cooled utensil. A dry film or colored mold indicates poor immersion: discard it generously and keep only what remains clean, salty, and free of rotten odor.
- When the liquid is clear, dark amber, and intensely aromatic, slowly press the mass through very clean cheesecloth. Do not grind aggressively: gentle pressure produces a clearer, less muddy sauce.
- Let the filtered liquid settle in a tall jar. When the fine particles have fallen to the bottom, gently decant the clear portion without disturbing the sediment.
- Filter one final time through tightly woven cheesecloth or a very fine filter. The sauce should be fluid, glossy, golden brown to amber, with clear salinity and a pronounced umami finish.
- Bottle in sterilized, dry containers. Seal, keep away from excessive heat, then use in small amounts as seasoning in soups, stir-fries, dipping sauces, and Thai salads.
Nutrition
Per serving
- Energy
- 203.1 kcal
- Protein
- 31 g
- Carbohydrate
- 0 g
- Fat
- 7.44 g
- Fibre
- 0 g
- Calcium
- 3.62 mg
- Magnesium
- 10.06 mg
