Summary of "Cách làm mắm chua cá sặc đặc sản mùa nước nổi chi tiết từ A đến Z | miền tây dân dã | # 163"

Key Steps for Making Sour Fish Sauce

Preparation: Start with fresh Gourami Fish and let it dry for 3 hours.
Weighing: After drying, weigh the fish; 3 kg of fish is used in the recipe.
Salt Mixing:
- Use a ratio of 70g of salt per kilogram of fish.
- Adjust salt according to personal taste; if you prefer it saltier, add more salt.
Draining: Pour the mixture into a basket to drain excess liquid.
Brine Preparation:
- Boil water with a ratio of 2 cups of salt for every 8 cups of water.
- Allow the brine to cool before pouring it over the fish.
Fermentation:
- Store the mixture for 7 days, then check for readiness.
- After 15 days, the fish sauce can be consumed.
Final Steps:
- If desired, reuse the fish sauce for cooking or as a flavor enhancer.

Additional Tips

The video emphasizes the importance of personal taste in determining the amount of salt and sugar used.
The fish sauce can be adjusted for sourness by extending the fermentation time.
The finished product should have a beautiful color and a fragrant smell.

Notable Products and Locations

Gourami Fish: The primary ingredient used for making the sauce.
Mekong Delta: The cultural background of the dish, highlighting its regional significance.

The video is presented in a friendly, engaging manner, encouraging viewers to try making the sauce themselves while also sharing personal anecdotes and tips.