fish sauce.
Ingredients:
300g fresh fish, whole & w/guts. (mackerel, anchovy, sardines, smelt or any small fish works best.)
4 cloves garlic.
100mL filtered water.
60g kosher salt. (15% weight of water & fish.)
50g rice koji. (12.5% weight of water fish.)
Equipment:
food-safe plastic/glass ~2L container.
food processor.
Yield:
~250mL fish sauce.
Execution:
Sanitize all equipment that you will be using, wear nitrex/latex gloves throughout every step.
fermentation process.
Add the fish, water and salt to a food processor, blitz until you form a chunky paste and the salt is dissolved.
Add the koji and mix to combine.
Add the mixture to your fermenting vessel, scrape the sides of the container and wipe with a clean paper towel to ensure the sides are cleaned.
Place a layer of plastic wrap directly against the surface of the mixture.
Cover with a lid, slightly ajar and store in a warm environment for 10 months.
During the first week of the ferment, skim any oil that has risen to the surface and stir the mixture daily, replacing the plastic film if necessary. After this you will only have to repeat this process once every couple weeks.
2. finishing.
Once the fish sauce has achieve a deep, golden, amber color and has reached your desired level of savory flavor it is time to strain. To know if it is ready, the fish odor and taste should have dissipated and instead be replaced with a sweet, umami, rich flavor.
Strain the liquid through a fine mesh sieve, discard the solids.
Place the liquid into a saucepan, bring to a temperature of 185°F, strain once more through a strainer lined with a coffee/fryer filter.
Keep refrigerated for 6 months, freeze indefinitely.