why make this recipe
Making Fish Sauce is a great way to enjoy a nutritious and delicious meal that is easy to prepare. This recipe combines fresh fish and vegetables, cooked in a flavorful broth. It’s not only tasty but also packed with nutrients, making it a perfect choice for a family dinner. You will love the balance of flavors and the simplicity of the process.
how to make Fish Sauce
Ingredients:
- 2 pieces medium to large fish, sliced
- 2 bunches baby bok choy or pechay, cleaned and ends removed
- 2 cups rice washing
- 1/2 cabbage, cut into quarters
- 1 tablespoon salt
- 1 medium onion, quartered
- 1/2 cup green onions or onion leeks, sliced
- 1/4 cup ginger, sliced and pounded
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (patis)
- 1/2 teaspoon whole peppercorn
- 8 tablespoons cooking oil
Directions:
- Rub salt on the fish and set it aside.
- Heat a frying pan and pour in 6 tablespoons of cooking oil.
- Fry the fish until one side turns golden brown, then flip to fry the other side and set the fish aside.
- In a cooking pot, pour in 2 tablespoons of cooking oil. When hot, sauté garlic, ginger, and onion.
- Add fish sauce and whole peppercorn, then stir.
- Pour in the rice washing and let it boil.
- Add the fried fish and simmer for 10 minutes on low heat.
- Add chopped green onions, cabbage, and bok choy, then simmer for 3 minutes.
- Transfer to a serving plate and serve.
how to serve Fish Sauce
Serve Fish Sauce hot, directly from the pot to a dish. You can enjoy it with steamed rice to make a complete meal. The flavors are mild, making it perfect for those who like a light yet satisfying dish. Add a sprinkle of fresh green onions on top for a nice garnish.
how to store Fish Sauce
If you have leftovers, store them in an airtight container in the refrigerator. It can last for up to two days. Make sure to reheat it thoroughly before serving again. Avoid freezing as it may change the texture of the fish and vegetables.
tips to make Fish Sauce
- Make sure the fish is fresh for the best flavor.
- Adjust the amount of salt and fish sauce according to your taste.
- You can add more vegetables if you like, such as carrots or bell peppers.
- Keep an eye on the cooking time to avoid overcooking the fish.
variation
You can try different types of fish, such as tilapia or snapper. If you want a spicier dish, add chopped chili to the sautéing step for an extra kick.
FAQs
Can I use frozen fish?
Yes, you can use frozen fish. Just make sure to thaw it properly before cooking.
What if I don’t have rice washing?
You can replace rice washing with water or broth, but it won’t add the same flavor depth.
Can I make this dish vegetarian?
Yes, you can substitute the fish with tofu or other protein sources and use vegetable broth instead of rice washing.
Fish Sauce
Ingredients
Main Ingredients
- 2 pieces medium to large fish, sliced Make sure the fish is fresh for the best flavor.
- 2 bunches baby bok choy or pechay, cleaned and ends removed
- 2 cups rice washing Can be replaced with water or broth if necessary.
- 1/2 head cabbage, cut into quarters
- 1 tablespoon salt Adjust according to taste.
- 1 medium onion, quartered
- 1/2 cup green onions or onion leeks, sliced
- 1/4 cup ginger, sliced and pounded
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (patis)
- 1/2 teaspoon whole peppercorn
- 8 tablespoons cooking oil
Instructions
Preparation
- Rub salt on the fish and set it aside.
- Heat a frying pan and pour in 6 tablespoons of cooking oil.
- Fry the fish until one side turns golden brown, then flip to fry the other side and set the fish aside.
Cooking
- In a cooking pot, pour in 2 tablespoons of cooking oil. When hot, sauté garlic, ginger, and onion.
- Add fish sauce and whole peppercorn, then stir.
- Pour in the rice washing and let it boil.
- Add the fried fish and simmer for 10 minutes on low heat.
- Add chopped green onions, cabbage, and bok choy, then simmer for 3 minutes.