Budu Fish Sauce

Recipe

Budu Fish Sauce

Umami Delight: Budu Fish Sauce - The Essence of Malaysian Cuisine

3.8 out of 5

Budu is a traditional Malaysian fish sauce that adds a unique umami flavor to dishes. Made from fermented anchovies and salt, this sauce is a staple in Malaysian cuisine, enhancing the taste of various dishes.

Jan Dec
Sauce› Budu
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine

Preparation time

30 minutes (excluding fermentation time)

Cooking time

N/A (fermentation process)

Total time

6 months (including fermentation time)

Yields

N/A (Budu fish sauce is used as a condiment and the quantity used varies according to personal preference)

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Keto-friendly

Allergens

Fish (anchovies)

Not suitable for

Vegan, Vegetarian, Nut-free, Shellfish allergy, Fish allergy

Ingredients

Nutrition

  • Calories (kcal / KJ): N/A (as it is used in small quantities)
  • Fat (total, saturated): N/A
  • Carbohydrates (total, sugars): N/A
  • Protein: N/A
  • Fiber: N/A
  • Salt: High (due to the fermentation process)

Preparation

  1. 1.
    Clean the anchovies by removing the heads, guts, and scales.
  2. 2.
    Rinse the anchovies thoroughly under cold water and pat them dry.
  3. 3.
    In a clean glass jar, layer the anchovies and sea salt, starting with a layer of salt at the bottom.
  4. 4.
    Continue layering until all the anchovies and salt are used, ensuring that the top layer is salt.
  5. 5.
    Cover the jar with a clean cloth or plastic wrap and secure it tightly.
  6. 6.
    Place the jar in a cool, dark place for at least 6 months to allow fermentation.
  7. 7.
    After 6 months, strain the liquid from the jar, discarding the solids.
  8. 8.
    Transfer the liquid to a clean bottle or jar and refrigerate.
  9. 9.
    Budu fish sauce is now ready to be used in various recipes.

Treat your ingredients with care...

  • Anchovies — Ensure that the anchovies are fresh and of high quality to achieve the best flavor in the Budu fish sauce. Remove the heads, guts, and scales carefully to maintain the cleanliness of the sauce.

Tips & Tricks

  • For a milder flavor, reduce the fermentation time to 3-4 months.
  • Adjust the saltiness of the sauce by adding more or less salt during the layering process.
  • Store the Budu fish sauce in the refrigerator to prolong its shelf life.
  • Experiment with adding other ingredients like chili peppers or lime juice to create variations of the sauce.
  • Use Budu fish sauce sparingly as a little goes a long way due to its intense flavor.

Serving advice

Serve Budu fish sauce as a dipping sauce alongside grilled seafood, vegetables, or rice dishes. It can also be used as a marinade or added to soups and stir-fries to enhance the overall taste.

Presentation advice

Transfer the Budu fish sauce to a small serving dish or individual dipping bowls. Garnish with fresh herbs or a sprinkle of chili flakes for an appealing presentation.

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