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© Kate Hazell
Fish sauce gives southeast Asian food its hallmark savory flavor. The best versions are fermented the traditional way, outside in the sun.
Step 1 Catch, rinse and drain black anchovies.
Step 2 Layer with sea salt in barrels or clay pots.
Step 3 Weigh down the fish with rocks and let ferment in the sun. Drain off the resulting fish sauce one year later.
Related: 21 Southeast Asian Recipes