Artemia Fish Sauce Recipe

Grind fermented Artemia

If your fermented Artemia biomass is not already a fine powder, dry it thoroughly and grind it to a coarse-fine powder using a spice grinder or mortar and pestle so particles will release flavor into the liquid.

Mix salt and Artemia

Combine the ground fermented Artemia and the coarse sea salt in a nonreactive bowl (glass, ceramic, or stainless steel). Stir to mix evenly; the salt helps draw out liquid and preserve the extract.

Initial maceration

Place the Artemia-salt mixture into a clean wide-mouthed jar. Pour 200 ml of the filtered water over the mixture to moisten it, press down gently to submerge, and cover with a breathable lid (cheesecloth or loosely fitted lid). Leave at room temperature (20–25°C / 68–77°F) for 24 hours to begin extraction and fermentation aromas.

Long extraction

After 24 hours, add the remaining 400 ml of filtered water to the jar, seal with a tight lid, and store in a cool dark place for 5–7 days. Once per day, gently invert the jar or stir with a sanitized spoon to suspend solids and help release liquid. Check for off odors or mold — a tangy marine aroma is expected; discard if rotten or moldy develops.

Strain the extract

After 5–7 days, pour the mixture through a fine-mesh sieve lined with cheesecloth into a saucepan or bowl. Squeeze the solids firmly to extract as much liquid as possible. This liquid is your raw Artemia extract.

Clarify and season

Bring the raw extract to a very gentle simmer in a saucepan (do not boil aggressively). Add the tamarind concentrate and palm sugar, stirring until sugar dissolves. Simmer 2–3 minutes to meld flavors, then remove from heat and let cool. Taste and adjust salt if necessary (the original salt addition makes further salting unlikely).

Bottle and age

Once cooled to room temperature, transfer the fish sauce to sterilized bottles, seal tightly, and refrigerate. Use within 2–3 months; flavor will continue to develop. Yield: about 600 ml of Artemia fish sauce (concentrated, strong-flavored).

Prepare aromatics

Thinly slice the shallot, green onions, and chili. Chop the cilantro and set aside. This ensures quick assembly once the eggs hit the pan.

Beat the eggs

Crack the 4 large eggs into a medium bowl. Add 30 ml (about 2 tbsp) of the prepared Artemia fish sauce and 5 ml regular fish sauce if using. Add ground white pepper. Beat vigorously until homogeneous and slightly frothy; this incorporates air for a lighter omelette.

Heat the pan

Place a 20–24 cm (8–9 in) nonstick or well-seasoned skillet over medium-high heat. Add 2 tbsp of vegetable oil and swirl to coat. The pan should be hot enough that a drop of water sizzles on contact.

Fry shallots

Add the thinly sliced shallot to the hot oil and fry for 30–45 seconds until it begins to soften and barely color; this releases sweetness and fragrance without burning.

Cook the omelette

Pour the beaten egg mixture into the pan over the shallots. Use a spatula to gently stir briefly for 10–15 seconds, then stop to let the edges set. Tilt the pan as needed to let uncooked egg run beneath the set portion. When the bottom is golden and the top is still slightly wet (about 1–2 minutes), sprinkle the sliced green onions, chilies, and chopped cilantro evenly over the surface.

Finish and flip (optional)

For a classic Thai-style fluffy omelette, increase heat to high for 10–15 seconds to puff the eggs slightly. If you prefer both sides golden, carefully slide the omelette onto a plate and invert it back into the pan to brown the other side for 15–20 seconds. Alternatively, fold the omelette in half and let rest in the pan for 10–15 seconds to finish cooking through.

Serve

Transfer the omelette to a serving plate. Drizzle an additional teaspoon of Artemia fish sauce over the top if desired, garnish with extra cilantro and a wedge of lime for brightness. Serve immediately with steamed rice.