Prepared Fish Sauce

March 14, 2002

This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.

Prepared Fish Sauce
This is an easy way to temper the pungency of prahok, or fermented fish; the aroma remains strong, but the flavor becomes subtle.
Yield: makes About 1 Cup

Ingredients

  • 1⁄2 cup prahok
  • 1 1⁄4 cups water

Instructions

  1. Spoon prahok into a medium saucepan, taking care to include chunks of fish. Add water and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes.
  2. Gently press prahok through a fine sieve. Discard solids. Store strained liquid, covered, in the refrigerator for up to 2 weeks.

Latest

11 Exceptional Gins to Drink Right Now
Four African-American Chefs on the Importance of Juneteenth
The Durand Is the Coolest Way to Pull a Cork
In Brazil, Finding Comfort in Cow’s Foot Soup
Watermelon Salad with Habanero-Pickled Onions and Lime Salt
Cappelletti Spritz
Brazilian Cow’s-Foot Soup (Mocotó)
Watermelon Recipes That Celebrate Summer's Juiciest Fruit
Raspberry-Rhubarb Spritz