Something smells fishy here.
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.
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.
In my test kitchen, I combined dried anchovies, vinegar and salt in a jar.
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?
Yes to both.
Cheapo-lazy bones fish sauce
5-7 dried anchovies
vinegar (apple cider, white or rice wine), about 3/4 – 1 cup
sea salt, 1- 2 tsps
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.