5 roman fish sauce Recipes

garum fish sauce, i won tsp recommend you try the ancient version . instead , try the easier modern recipe., ancient garum recipe, use fatty fish , for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. repeat these layers until the container is filled. let it rest for seven days in the sun. then mix the sauce daily for 20 days. after that, it becomes a liquid., gargilius martialis , de medicina et de virtute herbarum, reprinted from a taste of ancient rome

olive oil, chopped onions, sliced celery, wavy cut carrots, chopped garlic, tomato sauce, clam juice, fish fillets, cubed roman tomatoes, fresh parsley

cooked rice, red curry pasted, coconut flaked or fresh coconut, eggs, cooked pork skin, thinly sliced, ground pork, fish sauce to taste, lime juice to taste, msg (optional), spring onion, chopped, celantro, chopped, oil for deep fry, roasted peanut for topping, fry red chili pepper for topping, roast red chili pepper for mixing (optional) crushed, vegetables such as, roman lettuce, spring onion, cabbage, cucumber, celantro and mint

pork belly, minced, pine nuts, black peppercorns, chopped fresh rue, see note, dried savory, ground cumin, ground black pepper, chopped fresh parsley, fish sauce, sausage casings, grape juice, anchovy paste, oregano