LOW SODIUM FISH SAUCE SUBSTITUTE
Fish sauce (nouc mam) provides the essential savory flavor found in many Asian cuisines. Traditional fish sauce is made from the careful first pressing of salted anchovies. Its complex flavor blends smoothly with the sweet, tangy and spicy flavors of Asian cuisine and is used in place of soy sauce or salt to add a savory taste to any dish. However its sodium content is severely high: averaging 1,177 mg per tablespoon (15 ml).
Here is a low-sodium version.
Ingredients
- 1 cup bonito flakes
- 2 cloves of garlic, pressed
- 1 teaspoon crushed red pepper flakes
- juice of 1 lemon
- lemon zest from 1 lemon
- 1 tablespoon brown sugar
- 1/2 cup filtered water
Preparation
- Dissolve and cook all items but bonito flakes over medium heat to boiling.
- Take off heat and add bonito. Let steep.
- Drain through fine sieve and let cool.
- Store in frig and use within 3 months.
Yield: 207 mL or 14 servings per recipe.
