Fish sauce
4 servings
30 minutes
Fish sauce is a vibrant expression of Caribbean cuisine, embodying the sea breeze and warm sun. It combines the rich flavor of fish broth, the light sweetness of carrots, and the gentle spiciness of onions, complemented by the creamy texture of butter and flour paste. Tomato paste and ketchup add sweet-sour notes to the sauce, making it an ideal accompaniment to seafood, fish, or even rice. This sauce transports you to the sandy beaches of the Caribbean islands, gifting each dish with the aroma of coastal winds. It can be used as a base for stews or as a zesty accompaniment to fresh seafood. When pureed to smoothness, it achieves a silky consistency that allows each ingredient to fully unfold. A true gastronomic journey into a world of exotic flavors.
1
Prepare fish broth and strain it.
- Fish stock: 100 ml
2
Finely chop the carrot and onion and sauté in oil.
- Carrot: 1 piece
- Onion: 1 piece
- Butter: 1 tablespoon
3
Then add the flour with the paste, sauté a little, and add to the broth.
- Wheat flour: 1 tablespoon
- Tomato paste: 1 tablespoon
4
Boil, salt, and strain the sauce.
- Salt: to taste
5
Cool it down and now add ketchup.
- Ketchup: to taste
