How to prepare homemade fish sauce
In the past 10 days, among the hot topics about home-cooked dishes on the Internet, the preparation method of fish sauce has become the focus of many netizens. Whether it is steamed fish, braised fish or boiled fish, a delicious fish sauce can add a lot of color to the dish. This article will combine recent popular discussions to compile a guide for preparing home-made fish sauce and present it in structured data.
1. Basic principles of preparing fish sauce
The preparation of fish sauce needs to be adjusted according to the cooking method of the fish and personal taste, but the following principles are universal:
| Allocation principle | illustrate |
|---|---|
| Mainly umami | The core of fish sauce is to highlight the umami flavor of the fish, so soy sauce, fish sauce or stock is the base. |
| Sweet and sour balance | Adding appropriate amounts of sugar, vinegar or lemon juice can enhance the freshness and remove the fishy smell. |
| Spice combination | Ginger, onion, garlic, coriander and other spices can remove fishy smell and increase fragrance. |
| Moderately thick | According to the needs of the dish, you can choose to thicken the sauce or make a thin sauce directly. |
2. Recommended popular fish sauce recipes
According to the popularity of discussions on the Internet in the past 10 days, the following are the three most popular fish sauce recipes:
| Fish sauce type | Ingredients | Preparation method | Applicable dishes |
|---|---|---|---|
| Steamed fish sauce | 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, 1 spoon of sesame oil, 3 spoons of onion and ginger water | Mix all the seasonings evenly, pour over the steamed fish, then sprinkle with shredded green onions and hot oil. | Steamed seabass and turbot |
| Braised fish sauce | 1 spoon dark soy sauce, 2 spoons light soy sauce, 1 spoon cooking wine, 1 spoon sugar, half spoon vinegar, half bowl of water | Bring the seasoning to a boil, pour it over the fried fish, and simmer for 5 minutes to reduce the juice. | Braised crucian carp and grass carp |
| Hot and sour fish sauce | 2 spoons of tomato sauce, 1 spoon of chili sauce, 1 spoon of minced garlic, 1 spoon of vinegar, 1 spoon of sugar, half a bowl of water | Stir-fry all the seasonings until fragrant, add water to boil, and pour over the cooked fish. | Pickled fish, boiled fish |
3. Tips on preparing fish sauce
Based on popular discussions among netizens, here are some practical tips for preparing fish sauce:
| Skill | Specific operations |
|---|---|
| Remove fishy smell and increase aroma | Adding a little cooking wine or white wine to the fish sauce can effectively remove the fishy smell; adding coriander or celery powder can enhance the flavor. |
| Color adjustment | Dark soy sauce is used for coloring, light soy sauce is used for seasoning, and the ratio is adjusted according to the color requirements of the dishes. |
| Improved taste | Using starch water when thickening can make the fish sauce thicker and taste smoother. |
| Personalized adjustments | If you like it spicy, add millet pepper; if you like it sour and sweet, add more sugar and vinegar. |
4. Frequently Asked Questions
Based on recent popular questions, the following are frequently asked questions and answers about fish sauce preparation:
| question | answer |
|---|---|
| What should I do if the fish sauce is too salty? | You can add a little sugar or water to dilute it, or squeeze in lemon juice to neutralize the salty taste. |
| How to store fish juice? | The prepared fish sauce can be kept refrigerated for 2-3 days and can be reheated when used. |
| What to do without fish sauce? | You can use light soy sauce and a little chicken essence instead, or use broth directly to make it fresh. |
Conclusion
A delicious fish sauce adds endless flavor to home-cooked fish dishes. Whether it's steamed, braised, or hot and sour, you can easily make fish sauce that rivals restaurants by mastering the above preparation methods and techniques. Come and try it!
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