Fermented Fish Sauce

Hello, I made some fermented fish sauce to the recipe in the book several months ago and it has been in the fridge. Only several weeks after I made it, it developed a furry whitish/greenish mould on the top, so I have not touched it since, due to fear of botulism, which apparently shouldn't breed in kefir/ whey...but why has this happened?! Does anyone have experience in making the fish sauce? Should I throw this one out? I could really do with the benefits of fish sauce as my teeth are not doing well but I've felt safer not to touch this!

Any advice would be greatly appreciated! Tweet