Ingredients with Measurements:
- 2 cups of small fish (anchovies or sardines)
- 1 cup of sea salt
- 1/2 cup of cooked rice
- 1/4 cup of water
Special equipment needed:
- A large glass jar with a tight-fitting lid
- A cheesecloth
Step-by-step instructions:
1. Clean the fish and remove the heads and tails.
2. In a large bowl, mix the fish with the sea salt until well combined.
3. Transfer the fish mixture to the glass jar and press it down firmly.
4. In a blender, blend the cooked rice and water until smooth.
5. Pour the rice mixture over the fish in the jar, making sure it covers the fish completely.
6. Cover the jar with cheesecloth and secure it with a rubber band.
7. Place the jar in a cool, dark place for 3-6 months, stirring the mixture every week or so.
8. After 3-6 months, strain the mixture through a cheesecloth to remove any solids.
9. Transfer the liquid to a clean glass jar and store it in the refrigerator.
Time:
Preparation time: 30 minutes
Cooking time: 3-6 months
Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 2 cups of fermented fish sauce.
Nutritional information:
Not available.
Substitutions for ingredients:
Sea salt can be substituted with kosher salt or any other non-iodized salt.
Variations:
Add chili peppers or garlic to the mixture for a spicy or garlicky flavor.
Tips and tricks:
- Use only fresh fish for the best results.
- Make sure the fish is completely covered with the rice mixture to prevent spoilage.
- Stir the mixture every week to ensure even fermentation.
Storage instructions:
Store the fermented fish sauce in a clean glass jar with a tight-fitting lid in the refrigerator for up to 6 months.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the fermented fish sauce in a small bowl with a spoon.
Garnishes:
Not applicable.
Pairings:
Use the fermented fish sauce as a condiment for rice dishes, noodles, or grilled meats.
Suggested side dishes:
Serve with steamed vegetables or a salad.
Troubleshooting advice:
If the mixture smells bad or has mold growing on it, discard it and start over.
Food safety advice:
Make sure all equipment and jars are clean and sterilized before use.
Food history:
Naam Plaa Tua is a traditional Thai condiment made from fermented fish sauce.
Flavor profiles:
Salty, umami, and slightly sour.
Serving suggestions:
Use as a dipping sauce or add to soups and stews for extra flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Thai