Cheep Fast And Easy Garum (fish Sauce)
From elgourmand2 8 years ago
- 2 hrs. to make
- Serves Lots
This is not my own recipe. Kinda hard to claim a recipe that may well be a thousand years old. This is also not the traditional ancient Roman (not Italian but Roman) Garum, that is well over two thousand five hundred years old. Read more I made that once and it was a fair bit of work, and not better than this. Asian fish sauce, which is what we get here, has way too many spices in it for some dishes (and heaps of MSG). I like a basic, natural, fish sauce and I add the necessary spices when preparing the actual dish. This WILL stink like fish while you’re making it but the resulting sauce is mild and very tasty when used in recipes, and will keep indefinitely in the refrigerator. It is easy to make in modern kitchens. Do not be put off by the revolting mess in the cooking pot; the end result will be a clear, amber-colored liquid with an intriguing (but not overly fishy) smell and taste. I really can’t stress enough how much different than and vastly superior this is to any fish sauce you ever bought, or will ever buy. See less
Ingredients
- • 500 gram (1 pound) small fish (smelt, sprat, anchovy, sardine, pilchard), whole; as in everything. You may have trouble getting fish with the guts in but do if you can. Fresh or frozen, NOT canned or cooked. shopping list
- • 375 gram (1 1/2 cup) canning or sea salt, table salt will make your sauce cloudy. shopping list
- • 1 tsp. oregano. shopping list
- • 1 Bay leaf. shopping list
- • water to cover plus 2 inches. shopping list
How to make it
- 1. Rinse the fish under running water, leave them intact (do not remove heads, innards or whatever).
- 2. Put fish, salt, bay leaf and oregano in a cooking pot, add enough water to cover the fish with one or two inches of liquid on top.
- 3. Bring to the boil and reduce heat to simmer.
- 4. Let the fish simmer for at least thirty minutes, until the fish are cooked to a pulp. Crush the fish even more with a wooden spoon. See Photo
- 5. Continue boiling until the liquid starts to thicken See Photo. Stir now and then.
- 6. Now start straining. First use a coarse strainer or colander to remove all the larger bits and pieces, your cats will love these. Then strain the liquid several times through a kitchen cloth until the liquid is clear. Depending on the fish you use, and how long everything has boiled, you'll end up with a clear, pale yellow to deep amber colored liquid.
- 7. Let it cool completely, and keep it in a glass bottle in the refrigerator. It may be that salt crystals will collect at the bottom of the jar; not to worry.
- Because of the high salt content, this sauce will keep for years. I don’t even keep mine in the fridge.
- The sauce should be clear See Photo. If it turns cloudy, discard it. Never had this happen but that’s what Julius told me.
People Who Like This Dish 1
- twill10 Cape Girardeau, MO
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