fish

Fermented fish

Ngari

10 g1 small whole fermented fish

Typical small fermented fish piece is about 10 g; approximate.

No true vegetarian replacement for fermented fish's seafood funk; fermented soya bean paste is closest.

• 
  Dried prawn

  Use 50% of the weight, soak in warm water for 10 minutes and pound or chop. Salty seafood umami; reduce added salt.

• 
  Worcestershire sauce

  Use 25% of the weight. Has anchovy and sour-sweet notes; add late and reduce salt.

• 
  Soy sauce

  Use 20% of the weight. Gives salt and umami but no fish funk; adjust salt carefully.

• 
  Fermented soya bean paste

  Use 30% of the weight, mash and stir in. Savoury fermented note but no seafood taste; reduce salt.

• 
  Mushroom

  Use the same weight, chop and brown well, then add 1 tsp soy sauce per 100 g. Meaty umami for curries; simmer 10 minutes.

Aa

Fish Stew