This recipe appears on p. 157 of the book Nourishing Traditions, and is referred to often as an optional ingredient in place of sea salt in a number of dishes! Makes about 2 cups:
- 1 ½ pounds small fish, including heads, cut up
- 3 tablespoons sea salt
- 2 cups filtered water
- 2 cloves garlic, mashed
- 2 bay leaves, crumbled
- 1 teaspoon peppercorns
- several pieces lemon rind
- 1 tablespoon tamarind paste (available in African markets), optional
- 2 tablespoons whey – recipe
- Toss fish pieces in salt and place in a wide-mouth, quart-sized mason jar.
- Press down with a wooden pounder or meat hammer.
- Mix remaining ingredients and pour over fish.
- Add additional water to cover fish thoroughly.
- The top of the liquid should be at least 1 inch below the top of the jar.
- Cover tightly and leave at room temperature for about 3 days.
- Transfer to refrigerator for several weeks.
- Drain liquid through a strainer and store fish sauce in the refrigerator.