Fermented Fish Sauce

Source

Nourishing Traditions

Ingredients

Display units in Metric

1 ¹⁄₂	pounds	small fish, including heads, cut up
3	tablespoons	sea salt
2	cups	filtered water
2	cloves	garlic, mashed
2		bay leaves, crumbled
1	teaspoon	peppercorns
		several pieces lemon rind
1	tablespoon	tamarind paste (available in African markets), optional
2	tablespoons	whey page 87

"Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish 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 for several weeks. Drain liquid through a strainer and store fish sauce in the refrigerator."

-Nourishing Traditions by Sally Fallon, page 157

"Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish 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 for several weeks. Drain liquid through a strainer and store fish sauce in the refrigerator."
-Nourishing Traditions by Sally Fallon, page 157

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