Fermented fish sauce

Summary

This 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.