Budu

Budu (Malaysian Fermented Fish Sauce)

Budu is a traditional Malaysian fermented fish sauce from Kelantan and Terengganu, made by fermenting anchovies with salt in the sun. This homemade version uses pantry-friendly ingredients to approximate the deep umami flavor of the coastal original.

Prep

30 min

Total

30 min

Serves

Makes about 500 ml (≈17 fl oz)

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) fresh anchovies (ikan bilis), gutted; substitute with small sardines or smelts if anchovies unavailable
• •120 g (¼ cup + 1 tbsp) coarse sea salt, non-iodized; ratio is roughly 1:4 salt to fish by weight
• •60 ml (¼ cup) tamarind water, soak 1 tbsp tamarind pulp in warm water and strain
• •30 g (¼ cup, packed) toasted rice powder (beras hancur), dry-toast rice then grind; traditional for body and flavor
• •15 g (2 tbsp, sliced) galangal, or 1 tbsp ginger in a home kitchen
• •5 g (2 stalks) lemongrass, smashed
• •3 g (1 tsp) toasted belacan (shrimp paste), toast in dry pan until fragrant, then crumble
• •20 ml (4 tsp) palm sugar (gula melaka), or dark brown sugar; balances salt

Steps

1. 1 SAFETY/FREEZING STEP FOR RAW FISH: Freeze the gutted anchovies at -20°C (-4°F) or below for at least 7 days (or until solid and held for 7 cumulative days) to destroy parasites before fermentation. Thaw in the refrigerator just before starting. Skip only if you can confirm the fish was previously frozen commercially for parasite control.
2. 2 Rinse the thawed anchovies quickly under cold water and drain well. Do not soak, as this removes flavor compounds.
3. 3 In a large clean glass or food-grade ceramic jar (do not use metal), toss the fish with the coarse salt until evenly coated.
4. 4 Add the tamarind water, smashed galangal, smashed lemongrass, toasted belacan, and palm sugar. Mix gently.
5. 5 Weigh the fish down with a clean glass disc or food-safe weight so all fish remain submerged under the liquid that rises. Top with a tight-fitting lid (not airtight for the first days) or a cloth secured with a rubber band.
6. 6 Ferment at warm ambient temperature (28–32°C / 82–90°F) for 14 days. If your kitchen is cooler, place the jar in the sun during the day and bring inside at night; ideal fermentation takes 14–30 days.
7. 7 Every 2 days, press the fish back under the liquid and skim any surface scum. A clean, salty aroma (not rotten or ammoniated) indicates healthy fermentation.
8. 8 After 14 days, strain the liquid through a fine sieve, then line the sieve with cheesecloth and strain again. Reserve the fish solids if you like a chunkier, more traditional sauce; blend them back in for a richer body.
9. 9 Stir in the toasted rice powder (beras hancur), which thickens the sauce and adds the characteristic nutty note. The rice also acts as a natural preservative.
10. 10 Decant into sterilized glass bottles, seal, and store in the refrigerator. Budu is ready to use immediately but develops deeper flavor after 1–2 weeks of aging in the fridge.
11. 11 Serve a few teaspoons alongside steamed rice, grilled fish, raw vegetables (ulam), or as a dip mixed with sliced chilies, lime juice, and shallots.