Fish-Sauce Garum

Name: Fish-Sauce Garum
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 1⅓ cups fish sauce (319.92 ml) Fish Sauce; ⅓ cup lime juice (79.92 ml) Lime Juice; 2 whole cloves Clove; about 1 pod (2 g) Long Pepper; about 1 tsp (3 g) Cinnamon; 2 g Nutmeg; 1 garlic clove Garlic; 10 g Ginger; 1 small lemongrass stalk Lemongrass

Independent adaptation of a publicly published Stuart Brioza & Nicole Krasinski recipe. Not affiliated with, sponsored by, or endorsed by Stuart Brioza & Nicole Krasinski.

GREAT ON · COLD STEEP ≥12 H → STRAIN; JAR RE-SHAKE

Great on Cold steep ≥12 h → strain; jar re-shake.

A chef-cited garum worth keeping on hand.

On the jar

GARUM

Method: blend
Yield: about 1¾ cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Fish Sauce 320 mlLime Juice 80 ml

Ingredients

Fish Sauce1⅓ cups fish sauce (319.92 ml)
Lime Juice⅓ cup lime juice (79.92 ml)
Clove2 whole cloves
Long Pepperabout 1 pod (2 g)
Cinnamonabout 1 tsp (3 g)
Nutmeg2 g
Garlic1 garlic clove
Ginger10 g
Lemongrass1 small lemongrass stalk

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Fish-Sauce Garum wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 4 national awards

Fish Sauce-Lime Dressing★ STARRED KITCHENOn the jar: FISH LIME
Carrot Juice Vinaigrette★ STARRED KITCHENOn the jar: CARROT JUICE
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Stuart Brioza & Nicole Krasinski works in California / dim-sum style progressive at State Bird Provisions; credentials include James Beard Best Chef: West 2015 (State Bird Provisions); James Beard Best New Restaurant 2013 (State Bird Provisions).

Originally published as State Bird Garum (Home ⅓ Batch).

Adapted from a Stuart Brioza & Nicole Krasinski recipe (Stuart Brioza / Viet World Kitchen (JBF home scale)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stuart Brioza / Viet World Kitchen (JBF home scale) (published as “State Bird Garum (Home ⅓ Batch)”). Full citation lives in Provenance.

Companion jar