Step 1

Slice the pineapple. Lay the pineapple on a cutting board and cut off the top and bottom parts. Next, slice the pineapple into 1-inch thick slices. Cut off the peel and discard.Cut it into chunks. Slice each slice into quarters and set aside.

Step 2

Soak the shiitake mushroom. Place the dried shiitake mushroom in a small bowl and cover it with 3.5 ounces (100ml) of hot water. Let it rehydrate for about 5 minutes.

Step 3

Transfer to a saucepan. Transfer the soaking water of the shiitake, pineapple chunks, and remaining water (19.5 ounces/550ml) to a saucepan.

Step 4

Let simmer. Bring to a simmer over medium heat and let it simmer for 10 minutes uncovered.

Step 5

Add the salt and simmer again. Next, add the salt, rehydrated shiitake mushroom, and sugar. Let simmer for another 35-40 minutes or until it has reduced to 11.7 ounces (330ml).

Step 6

Strain the fish sauce using a fine sieve mesh and discard the pineapple chunks. You can now stir in the dark soy sauce, giving your fish sauce a beautiful golden brown color.

Step 7

To store the fish sauce, transfer it to a clean glass bottle and keep it in the refrigerator.