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.