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.
Notable Quotes
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Category
Lifestyle