Recipes > Sauces & Spreads > Fish Sauces > Fish Sauce

Fish Sauce


  • 2 level tablespoons of cornstarch, dissolved in 3 level tablespoons of water
  • 1 tablespoon of butter
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • juice of 1/2 lemon


Strain the liquid left in the pan after removing the fish and add sufficient boiling water to make one cup. Place in a saucepan with the other ingredients. Bring to a boil, cook for five minutes and serve with fish.


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Mrs. Wilson's Cook Book (1920).

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