The Saucier Chef ... Fish sauce from scratch

Fish Sauce is a Traditional Ingredient in Many Asian Meals

What you'll need
1/2 Cup Brown Sugar
1/4 Cup Corn Starch
1 Lemon
1 Tbsp salt
Head, tail and bones of the fish of your choice (I used salmon)

Make a stock of the fish parts, lemon, salt, and sugar. Boil for 30 mins to an hour

Strain the stock into a separate pot and slowly stir in cornstarch, simmer 45 minutes until it becomes thick

Sift the cornstarch to prevent clumping...

Pour through a funnel into a glass bottle

Allow the sauce to cool before sealing and refrigerating.

Salt and lemon are natural preservatives, but they are not the same as commercial preservatives. This fish sauce will be good for up to 6 months refrigerated and should be cooked to at least 165 degrees F when used.

As always, I Steem for my kids ...