Anguillan-Style Spicy Fish Sauce

Ingredients

In Anguillan cuisine, the traditional Vietnamese Mắm nêm is adapted to create an Anguillan-Style Spicy Fish Sauce. While the Vietnamese version is typically made with fermented anchovies, the Anguillan adaptation uses locally available fish, such as snapper or grouper. The spices are also adjusted to reflect the Caribbean flavors, incorporating ingredients like allspice and scotch bonnet peppers. We alse have the original recipe for Mắm nêm, so you can check it out.

• 500g (1.1 lb) snapper or grouper fillets, fermented 500g (1.1 lb) snapper or grouper fillets, fermented
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 2 scotch bonnet peppers, finely chopped 2 scotch bonnet peppers, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon thyme leaves 1 tablespoon thyme leaves
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 28g, 25g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the fermented fish fillets, water, and vinegar. Let it soak for 30 minutes.
2. 2.
   Drain the fish fillets and rinse them thoroughly under cold water to remove excess saltiness.
3. 3.
   In a blender or food processor, combine the fish fillets, brown sugar, scotch bonnet peppers, garlic, allspice, thyme leaves, lime juice, and a pinch of salt. Blend until smooth.
4. 4.
   Transfer the mixture to a saucepan and cook over medium heat for 15-20 minutes, stirring occasionally, until the sauce thickens.
5. 5.
   Remove from heat and let the sauce cool completely before transferring it to a sterilized jar.
6. 6.
   Store in the refrigerator for up to 1 month.

Treat your ingredients with care...

• Fish fillets — Ensure that the fish fillets are properly fermented to achieve the authentic flavor of the sauce.

Tips & Tricks

• Adjust the amount of scotch bonnet peppers according to your spice preference.
• For a milder version, remove the seeds and membranes from the scotch bonnet peppers.
• Use gloves when handling scotch bonnet peppers to avoid skin irritation.
• The sauce tastes even better after a few days of refrigeration, allowing the flavors to meld together.
• Serve the sauce alongside grilled fish, seafood, or as a dipping sauce for fried snacks.

Serving advice

Serve Anguillan-Style Spicy Fish Sauce as a condiment alongside grilled fish or seafood. It can also be used as a dipping sauce for fried snacks like plantains or fritters. Drizzle it over rice or roasted vegetables to add a burst of flavor.

Presentation advice

Transfer the sauce to a small, decorative jar or bottle for an attractive presentation. Garnish with a sprig of fresh thyme or a slice of lime for a pop of color.