By Garima Johar
September 1, 2025
Fish sauce is your shortcut to adding umami notes to salad dressings, wraps, curries, and other Chinese, Korean, and Asian dishes. Instead of purchasing it from the store, make it at home in a few simple steps.
6 bay leaves 6 garlic cloves 400g fish 2 cups chlorinated water 1 small lemon 1 tsp salt 3 tbsp sea salt 2 tsp peppercorn
Muddle garlic, sea salt, and lemon zest in a bowl.
Rinse the fish and cut into ½-inch pieces. Coat the fish with the garlic paste.
Add the fish, along with pepper and bay leaves, to a mason jar.
Add chlorinated water and salt to submerge the fish.
Double strain the fish after leaving it for 2-3 days and refrigerating for a week.
Store the blend in glass bottles and use as needed.