What is fish sauce?
Fish sauce is a clear, amber-colored liquid made from small fish, often anchovies, that have been fermented with salt for several months. It is a cornerstone of much of Southeast Asia's cooking, especially in Thailand, Vietnam and the Philippines. Although the smell can seem intense straight from the bottle, fish sauce transforms into pure umami when it meets other ingredients.
Why is fish sauce so special?
Fish sauce is one of the purest sources of umami, the fifth basic taste. Just a few drops add salt, depth and a savory note that is hard to achieve with other ingredients. It works much like salt, but delivers far more character.
How to use fish sauce
- Stir-fries and stews: A tablespoon adds instant depth to Thai stir-fries and curries.
- Dipping sauce: The famous nuoc cham from Vietnam is made with fish sauce, lime, sugar, garlic and chili.
- Marinade: Tenderizes meat and gives a delicious seared crust.
- Flavor booster: A small splash in soups, dressings or even a meat sauce lifts the flavor.
How much should you use?
Start gently. Fish sauce is salty and concentrated, so a teaspoon or two goes a long way in most dishes. Taste as you go, and remember that the flavor mellows and rounds out when heated together with other ingredients.
The smell disappears
Many people get skeptical the first time they smell the bottle. Rest assured: the sharp smell cooks off and transforms into a rounded, savory flavor in the finished dish. That is exactly why fish sauce is so loved by chefs.
Storage
Fish sauce keeps for a long time thanks to its high salt content. Store the bottle in a cool, dark place and it will last a long while. The color may darken over time, but that does not noticeably affect the quality.
Find your favorite at FUDI
At FUDI you'll find fish sauce from Thailand and Vietnam in a range of qualities. Whether you want to make authentic pad thai, pho or a fresh Vietnamese dipping sauce, fish sauce is the secret ingredient that ties the flavors together.
