This clear brown fermented sauce, made from small whole fish including the head and organs, is rich in iodine and other substances that benefit the thyroid gland. On heating, the fishy taste disappears but the nutrients remain. You may add fish sauce to any heated soup instead of salt.
Fish sauce originated from Asia where is it used in everyday cooking. Included in coconut curries and soups, it’s a wonderful source of iodine and other thyroid nutrients and well ad vitamins A and D. Roman soldiers marched 20 miles a day wearing armour and carrying an 35-40kg pack which included their food. They had coarse bread and millet and lentil porridge supplemented with garum or liquamem, their own version of fish sauce.
Makes about 2 cups
600gms 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 (optional)
2 tablespoons whey
Toss fish pieces in salt and place in wide-mouth, 1 litre jar. Press down with a wooden pounder or meat hammer. Mix remaining ingredients and pour over fish. Add additional water to cover fish thoroughly if needed. 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 fridge.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular orderâ€¦well maybe ice cream first).