On our menu, today is Fish sauce. It’s a simple, tasty, pepper-based sauce. For me, it’s an ideal mid-week sauce, one that you can rustle up quickly for the kids to take to school.
Read more about Food Recipe
Today’s Fish sauce was prepared with both frozen fish and smoked fish but this sauce can be prepared with fresh fish, frozen fish, or smoked fish. Even though I used vegetable oil in prepping this sauce, palm oil can also be used in its preparation. Fish sauce can be enjoyed with boiled rice, spaghetti, yam, or fried plantain.
Scotch Bonnet Pepper
Red Bell Pepper
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How to Prepare
Peel, rinse and dice the onions. Rinse and de-stalk the shombo, tomatoes and scotch bonnet pepper. Put them in the blender. Add a little water and blend. Let me mention here that when making fish sauce, I prefer a rough pepper blend but if you’d rather have a smooth blend, feel free to make yours so. After blending, set aside for later use.
Clean the frozen fish and spice it with onions, curry, thyme, seasoning cubes and salt. Marinate for at least twenty minutes. Debone, rinse and shred the smoked fish. Set aside for later use.
Pour vegetable oil into a clean saucepan and set it on medium heat. When the oil is hot, pour the diced onions into the oil and sauté until translucent. Add the tomato-pepper blend to the pan. Sauté for at least fifteen minutes. Stir frequently to prevent burning. When the allotted time elapses, you’ll notice that the oil has floated to the top. Add crayfish, curry, thyme, seasoning cube(s), and salt into the pan and stir.
Add half a cup of water to the sauce to prevent burning. Add the marinated fish and the shredded smoked fish to the sauce. Cook for seven minutes. Stir, taste, and adjust seasoning if need be. Turn off the heat. Your fish sauce is ready.
It’s easy to make right? Why not try this sauce this weekend and tell me what you think of it?
Featured Image Source: Sisi Jemimah
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