Text 13737, 140 rader
Skriven 2014-05-30 04:47:00 av Dave Drum (76766.cooking)
     Kommentar till en text av John Guillory (76741.cooking)
Ärende: Fish Sauce
==================
-=> John Guillory wrote to Ruth Hanschka <=-

 JG> On Mississippi Public Broadcasting, they had a cooking show on
 JG> their 'create' sub-channel. In it, they talked about a "fish sauce"
 JG> that was used in a lot of Thai foods.  They claimed it was really
 JG> good, and there was no substitute, but I just can't think of eating
 JG> anything with it in it! They said what you do is something like put
 JG> a fish on a plate, I believe you put salt on top of the fish and
 JG> let it sit for a few mins.
 
Are you sure they didn't say "months"? 
 
 JG> The juice that's left on the plate is the "Fish Sauce", remove the
 JG> fish and save the juice to use in the meal.  I know I've tried plenty
 JG> of things that had I known how they was prepared I'd probably not
 JG>  eaten them....

 JG> But my stomach just doesn't like the way they described "fish sauce" ;-)

Nor would mine. It sounds like someone was having a major leg-pulling session.
Fish sauce is a salty, not-very fishy tasting condiment that is good on a lot
of things - not just S.E. Asian stuff.

The ancient Romans called it Garum and there was quite a lively trade in it -
as it shipped well and was in demand.   Bv)=

Here are a couple recipes for the real McCoy ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garum (Liquamen)
 Categories: Five, Seafood, Sauces, Herbs, Fruits
      Yield: 6 Servings
 
    500 g  Whole small fish; smelt,
           - sprat, anchovy, sardine
    400 g  Sea salt
      1 tb Dried oregano; crumbled
      1 tb Sapa; (made by boiling down
           - red grape juice until it's
           - 1/3 of original volume)
 
  Rinse the fish well under running water (but do not clean
  or gut them) then add the whole fish to a pan along with
  the salt, oregano and sapa. Add just enough water to the
  pan to cover the fish by about 4 cm.
  
  Bring the mixture to a boil and allow to boil for 15 mins
  (the fish should start to resemble a rather disgusting
  pulp). Crush the fish with the back of a wooden spoon and
  continue to boil until the liquid starts to thicken (about
  20 minutes). Take off the heat and first pass the mixture
  through a coarse strainer. Keep the liquid and discard the
  fish pieces. Now pass through a fine sieve (once again
  keep the liquid). Finally pass the fish liquid several
  times through a double layer of muslin or cheese cloth.
  Keep straining in this manner until the liquid is
  completely clear. You will end up with a liquid that can
  range in colour from pale yellow to deep amber (the colour
  will depend on the type of fish used).
  
  Transfer to a clean jar and store in the refrigerator
  (because of it's high salinity this sauce will keep for
  years). You only need a little as it's very salty. Despite
  the rapidity with which it's made this still gives you
  quite a pleasant version of garum and is well worth
  making. The main advantage of this over Eastern fish
  sauces is that it contains herbs, which would have been
  added to Roman garum.
  
  Garum should always be clear and if the mixture turns
  cloudy or turbid discard it. Also the longer you can leave
  the mixture to ferment the better it will be. Real garum
  is fermented over a period of months rather than days so
  if you can leave the mixture for a few weeks before
  bottling it will be even better.
  
  OENOGARUM: Garum is also an essential component in another
  Roman condiment, oenogarum which was made from a 1:1 mix
  of fish sauce with sweet white wine that's been boiled to
  reduce its volume to about 60% of the original volume.
  
  NOTE: Garum or Liquamen (salted fish sauce) is a critical
  ingredient in Roman cooking and most modern cooks will use
  Eastern Fish sauce (such as Thai Nam Pla) when redacting
  Roman recipes (I do this myself). But, ultimately, it's
  much more satisfying (and authentic) if you've made your
  own.
  
  From: http://www.celtnet.org.uk/recipes
  
  MM Format by Dave Drum - 10 December 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garum
 Categories: Sauces, Seafood, Herbs
      Yield: 3 Servings
 
    560 g  Black olives; stoned
     16    Anchovy filets; soaked in
           - water for 1 hour and
           - patted dry
      1 lg Hard-boiled egg yolk
     90 g  Capers
      1 cl Garlic; fine chopped
      1 ts Grainy mustard
      1 tb Fresh parsley; fine chopped
      1 tb Fresh marjoram; fine chopped
      1 tb Fresh rosemary; fine chopped
      1 tb Fresh thyme; fine chopped
      1 ts White pepper
     60 ml Olive oil
 
  Mix all ingredients together in blender or food processor
  until light and fluffy. Puree the mixture in a food mill or
  push it through a sieve with a wooden spoon. Return to the
  blender or food processor and process briefly to obtain a
  smooth paste.
  
  Note: Do not substitute fresh herbs with dry as they will
  not puree properly, either omit, experiment with other fresh
  herbs, or increase the amounts of parsley.
  
  Recipe by Joseph Mercader
  
  From: http://www.pompeii-food-and-drink.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

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