Fish Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic vinegar flavoured with cayenne pepper, walnut ketchup, soy sauce, garlic, and shallot that's typically used as a condiment for fish. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
FISH SAUCE.
413. INGREDIENTS.—1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of vinegar.
Mode.—Put all the ingredients into a large bottle, and shake well every day for a fortnight. Keep it in small bottles well sealed, and in a few days it will be fit for use.
Combine the vinegar, shallot, garlic, soy sauce, walnut ketchup and cayenne pepper in a large bottle and stopper securely. Shake well each day for 2 weeks to extract all the flavours then divide between small bottles, stopper each securely and set aside for 1 week to mature before use.
