Asian Fish Sauce
Asian Fish Sauce
Love Asian-style food but shudder at the huge amounts of sodium that come with store-bought bottles of sauce? It's scary. One 2-ounce serving often ratchets up 1,500 mg of sodium. That's more sodium than we should have for the entire day! Our Pritikin Asian Sauce, by contrast, has less than 30 mg of sodium per serving. Sure, this recipe is a lot of ingredients and a lot of time, but keep in mind that one batch can last a very long time because it freezes well. And it's a lot less expensive than store-bought brands.
Materials
- 2 pounds white fish bones
- 1 head celery rough chopped
- 2 onions rough chopped
- 3 carrots rough chopped
- 2 cups garlic chopped
- 1 tablespoon black pepper freshly ground
- 2 bay leaves
- 2 tablespoons juniper berries
- 3 tablespoons coriander
- 3 cups white wine
- 3 gallons water
- 1 red bell pepper small-diced
- 1 yellow bell pepper small-diced
- 1 cup garlic chopped
- 1 cup shallots chopped
- 1 tablespoon ginger root grated
- 2 tablespoons paprika
- 1 teaspoon ginger dry
- 1 tablespoon oregano dry
- 3 tablespoons fresh thyme leaves picked from stems
- 2 gallons Pritikin fish stock See Step #1 of Instructions
- 10 lemons juiced
- 6 tablespoons sesame seeds toasted
- 2 tablespoons soy sauce, low sodium
Instructions
- For Fish Stock: Into a large stockpot, put first 11 ingredients (through water). Bring to a boil, then simmer for 3 hours. Strain and use as fish stock for the following sauce.
- In a large hot nonstick pot, sauté bell peppers, garlic, shallots, and ginger root until soft, about 3 to 5 minutes. Add paprika, dry ginger, oregano, fresh thyme, and fish stock (see Step #1), and simmer till reduced by half. Add lemon juice, sesame seeds, and soy sauce. Serve hot.