Artemia Fish Sauce Recipe
Known as 'nam pla' in Thailand, an extract of fermented Artemia biomass. A popular staple seasoning of Thai cuisine.
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Ingredients
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Fermented Artemia Base
Aging & Clarifying Additions
Optional Flavor Balance (Post-extraction)
Method
Fermented Artemia Base
Prepare Artemia
Rinse the live Artemia gently under filtered water in a fine mesh sieve to remove excess salts, debris and culture medium. Drain well. Measure 4 cups packed rinsed Artemia.
Mix with salt
In a non-reactive bowl, combine the 4 cups rinsed Artemia with 1.5 cups coarse sea salt. Toss thoroughly so salt coats the biomass evenly. The salt will draw out liquid and start preserving the protein-rich Artemia.
Pack into fermentation vessel
Transfer the salted Artemia into a clean, sterile glass jar or ceramic crock, pressing down to remove air pockets. Add 2 cups filtered water to submerge the solids; the liquid should cover the Artemia by at least 1 inch. If needed, add a small amount more salted water (mix 1 tbs salt per 2 tbs water) to ensure full submersion.
Weigh down and cover
Place a food-safe weight on top of the solids to keep them submerged beneath the brine. Cover the jar with cheesecloth secured with a rubber band or use a loose lid to allow gases to escape while preventing dust and insects.
Aging & Clarifying Additions
Fermentation and extraction
Place the jar in a cool, dark place (18–25°C / 64–77°F). Allow to ferment undisturbed for 2 to 6 months. During the first 2 weeks check every 3–4 days: skim any foam or surface scum with a sterile spoon and ensure solids remain submerged. Over weeks the Artemia proteins will break down and release liquid (the fish sauce).
Monitor and taste
After 2 months begin sampling the liquid by drawing from near the bottom using a sanitized pipette or ladle. The liquid should be fragrant, savory, and amber to reddish-brown in color. Continue aging until the flavor is balanced and strong (up to 6 months).
Separate liquid from solids
When the sauce has reached the desired aroma and depth, carefully decant or siphon the liquid away from the solids into a clean container. Pressing the solids will yield additional liquid but may increase cloudiness and bitterness; gentle pressing with a sterilized spatula is optional.
Clarify and filter
Pass the extracted liquid through a fine mesh strainer lined with several layers of cheesecloth or a paper coffee filter. For clearer sauce, let the liquid sit in a cool place for 24–48 hours so fines settle, then decant again and filter. Repeat filtration until you reach the desired clarity.
Optional Flavor Balance (Post-extraction)
Adjust seasoning
Taste the clarified Artemia fish sauce. If it is excessively salty or intensely savory, gently balance it by dissolving 1 tablespoon palm sugar (or light brown sugar) into 2 tablespoons warm water, then add 1 tablespoon fresh lime juice. Stir the mixture into 1 cup of the fish sauce, tasting as you go. Add small amounts of diluted sugar/lime mixture to soften harsh edges until you reach the preferred balance. Note: authentic nam pla is typically only salt-adjusted; additions are optional and should be minimal.
Bottle and store
Transfer the finished sauce into sterilized bottles or jars with tight lids. Seal and store in a cool, dark place; refrigeration will extend shelf life. Properly made and bottled fish sauce can keep for many months to a year. Label with production date.