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Sauce

To Make a Store Fish-sauce

A sauce made by steeping finely chopped anchovies in red port.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Make a Store Fish-sauce

Ingredients

Directions

  1. Chop the anchovies finely.

  2. Soak the chopped anchovies in the red port.

  3. Mix well and let it steep for a while before using.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Anchovies
Salty, savoury depth that dissolves into the port to season the sauce.
Red port
Liquid that extracts flavour from the anchovies and adds sweetness and body.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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