Fish with white sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East asian cuisine and Southeast asian cuisine, particularly , Cambodia, China, Thailand,Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.
Fish with White Sauce
Fish with white sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.
Ingredients
- 1/2 Kilogram(kg) fish (cod steaks)
- 1 corn niblets
- 50 grams(g) cooked sphagetti
- 1,1/2 Pint milk
- salt to taste
- 1/2 teaspoon(tsp) white pepper
- lemon juice to taste
- green chillies,chopped to taste
- 1 tablespoons(tbsp) coriander leaves,chopped
- 2 tablespoons(tbsp) plain flour
- 50 grams(g) grated cheese
- 1 teaspoon(tsp) butter
Instructions
- Wash fish, arrange in an oven-proof dish and sprinkle with salt and lemon juice
- Add the corn niblets and cooked spaghetti
Prepare Sauce:
- Heat the butter gently and remove from heat
- Stir in the flour
- Return to the heat and cook gently for a few minutes but make sure the mixture does not brown
- Again remove from heat and gradually add the milk
- Blend well and bring to the boil stirring with a wooden spoon
- Add salt, pepper, chopped green chillies and coriander
- Mix well ensuring that there are no lumps
- Spread over the spaghetti while still stirring
- Sprinkle grated cheese over the top and cook in an oven at 200°C (Gas Mark 6 or 400T) for 1 hour or until golden brown
