Just Make It Yourself: Eau de Fish

Something smells fishy here.

Eau de fish

What’s that smell?

That’s good!

Only if you don’t want to go to the supermarket, but need a fishy essence in your kimchi would you make this cheapo fish sauce.

Fish is fish

Cheapo fish

It was exactly this combo of laziness and reluctance to run out to get a missing ingredient that set my creative gears into motion.  Though I usually have a jar of anchovies in the pantry for use in kimchi-making,  I was caught short this time.   So I made my own fish essence.  An eau de fish, if you will.

Strain the fish bits

Strain the fish bits

In my test kitchen, I combined dried anchovies, vinegar and salt in a jar.

Ready to use

Eau de fish

Does it seem strange that I would go to these lengths to avoid leaving my apartment?  Or could it be that am I the classic embodiment of DIY Over Drive?

Kimchi needs fish

Kimchi needs fish

Yes to both.

Cheapo-lazy bones fish sauce

The ingredients

5-7 dried anchovies

vinegar (apple cider, white or rice wine), about 3/4 – 1 cup

sea salt, 1- 2 tsps

The steps

1. Toast anchovies in a small pan.  About ten minutes on low-medium heat.  Use no oil.

2. Combine anchovies, vinegar and salt in a small jar.  Let it sit for a few hours or up ’til a few days.

3. Pour your mixture into a blender and grind/puree.

4. Strain through a cheesecloth or strainer.   Store in a glass jar in the fridge.


5 thoughts on “Just Make It Yourself: Eau de Fish

  1. Pingback: Sea Delight - Belly Joy

  2. Pingback: Zucchini As Kimchi | DIY Korean Food

  3. Pingback: In November: Fish Sauce | DIY Korean Food

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