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 staple in much of Southeast Asian cuisine, especially in Thailand, Vietnam, and the Philippines. Although the smell can seem strong 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 saltiness, depth, and a savory note that is difficult to achieve with other ingredients. It works in the same way as salt but provides much more character.
How to use fish sauce
- Woks and stews: A tablespoon adds instant depth to Thai woks and curries.
- Dipping sauce: The famous nuoc cham from Vietnam is made from fish sauce, lime, sugar, garlic, and chili.
- Marinade: Tenderizes meat and creates a delicious crust when cooked.
- Flavor enhancer: A small dash in soups, dressings, or even in a meat sauce elevates the taste.
How much should you use?
Start cautiously. 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 softens and mellows when heated with other ingredients.
The smell disappears
Many people are skeptical when they smell the bottle for the first time. Rest assured: the pungent smell cooks away and transforms into a rounded, savory taste in the finished dish. That's precisely why fish sauce is so beloved 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 time. The color may darken over time, but this does not significantly affect the quality.
Find your favorite at FUDI
At FUDI, you will find fish sauce from Thailand and Vietnam in various qualities. If you want to make authentic pad Thai, pho, or a fresh Vietnamese dipping sauce, fish sauce is the secret ingredient that binds the flavors together.
