Anchovy garum

Garum, nam pla, or nuoc mam; in other words, fish sauce, as used in Asian cuisine to season dishes. If you'd like to make it yourself, try this authentic recipe using anchovies.

Anchovy garum

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anchovies, including intestines




Preparation method

  • Cut the anchovies into large pieces and mix with the salt.
  • Transfer the mixture to a sealable pot and leave to ferment at 30°C (for instance in the cupboard where the central-heating boiler is).
  • Shake the pot once a day and leave it for at least a month (12-18 months is the fermentation time for traditional fish sauce).
  • Finally, pass the garum through a cheesecloth several times until clear.

Serving suggestions

  • As a flavour enhancer in fish dishes or in sauces.

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