Yum. What I love about fish sauce is that it tastes good with anything. And if you love to fish or seafood in general, then this delicacy is a dream come true.
- 3 types of fish (1. Shawa aka Herring, 2. Titus aka Mackerel and 3. Croaker)
- Scotch bonnet peppers
- Cayenne peppers
- Coconut oil
- Dried curry and thyme
Although it’s best to use different types of fish if you want mixed flavours, it’s best to use one as main and the other one or two as accompaniments. For this fish sauce, I used croaker fish as my main.
•I washed the fish then marinated in diluted lime juice for 20 minutes.
•I blended the tomatoes, onions, scotch bonnet peppers, cayenne peppers, ginger, garlic and turmeric together.
•After putting the fish in the blended paste, I started steaming and added salt and crayfish to taste and also added the curry and thyme. After 20 minutes of steaming, I removed the fish, shredded them and added back to the sauce. Then I added coconut oil and steamed for five more minutes. The list of what you can eat with fish sauce is very long. However, I enjoyed mine with sweet potatoes with the first recipe, then yam with the second.
•For the second recipe, rather than blending, I diced tomatoes, scotch bonnet peppers, white onions, cayenne peppers and garlic. Then stir fried it before adding the boiled and shredded fish.