Fermented fish sauce

nepuj TV
2 Jul 202104:31

Summary

TLDRThis video demonstrates how to make homemade fermented fish sauce, or 'patis'. It begins with cutting fish into small pieces and adding salt (in a 3:1 ratio of fish to salt) for fermentation. A small amount of papaya lattice is mixed in to aid the process. After a week, the mixture starts fermenting, producing a liquid called 'batis'. The liquid is separated from the solids using a strainer, and although it’s not fully fermented yet, it is transferred to a sealed container. The result is a flavorful, first-press fish sauce that’s richer and more natural than store-bought versions.

Takeaways

  • 😀 Start by cutting the fish into smaller pieces to speed up the fermentation process.
  • 😀 Use a 3:1 ratio of fish to salt (1 kg of fish to 300 g of salt) for proper seasoning.
  • 😀 After mixing the fish and salt, transfer the mixture to a glass jar for fermentation.
  • 😀 Add 1 teaspoon of papaya lattice to the mixture for enhanced fermentation.
  • 😀 Seal the jar tightly and let the mixture ferment for at least a week.
  • 😀 After a week, liquid (batis) will start forming as the fish ferments.
  • 😀 Use a strainer to separate the liquid from the solid fish pieces.
  • 😀 The ideal fermentation time is at least three months to achieve a clearer fish sauce.
  • 😀 After one week of fermentation, the liquid will still be dark and cloudy.
  • 😀 Transfer the strained liquid into a sealed container to store the fermented fish sauce.
  • 😀 Homemade fermented fish sauce may look different from store-bought versions, but it has a more flavorful, first-press taste.

Q & A

  • What is the main ingredient used to make fermented fish sauce in this recipe?

    -The main ingredient is fish, specifically 1 kilogram of fish.

  • What is the purpose of cutting the fish into smaller pieces?

    -Cutting the fish into smaller pieces speeds up the fermentation process.

  • What is the correct ratio of fish to salt in this recipe?

    -The ratio of fish to salt is 3:1, meaning 1 kilogram of fish to 300 grams of salt.

  • What role does the papaya lattice play in the recipe?

    -The papaya lattice, added in a small amount (1 teaspoon), helps with the fermentation process.

  • How long should the fish mixture be left to ferment for optimal results?

    -The fish mixture should ferment for at least three months to achieve a clear solution.

  • What is the liquid produced during fermentation called?

    -The liquid produced during fermentation is called *batis*.

  • What happens if the fermentation is only done for one week?

    -If the fermentation is only one week, the sauce will be dark and cloudy, as the liquid has not fully separated from the meat.

  • What is the process for separating the liquid from the solid parts of the fermented fish?

    -The solid materials are separated from the liquid sauce using a strainer.

  • Why does the first press of the fish sauce taste better?

    -The first press of the fish sauce is considered tastier because it contains the freshest and most concentrated flavor.

  • What should be done with the fermented fish sauce after filtration?

    -After filtering, the fermented fish sauce should be transferred to a container and sealed properly to preserve it.

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Etiquetas Relacionadas
Fermented FishHomemade RecipeFish SauceCooking TutorialFermentationDIY RecipePatisFilipino CuisineFlavorful SaucePapaya LatticeTraditional Cooking
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