Good fish sauces are made from a combination of fish and salt that has been allowed to ferment for up to years. Traditionally, oily fish comparable to anchovies are placed in a barrel with salt and slowly pressed to extract the liquid. Anchovies are often used, although some fish sauces are additionally made from shrimp, krill, or mackerel. The essential ingredients of a good fish sauce are fish, water, and salt. Typically sugars akin to caramel or molasses are added, or roasted rice, however it isn’t necessary.
Fish sauce is referred to as nam pla in Thailand, teuk trei in Cambodia, nam pa in Laos, patis within the Philippines, and ngan bya yay in Burma. Despite its widespread use and primary identification with Asian delicacies, fish sauce is believed so far back to the traditional Greeks who fished alongside the Black Sea; the Romans called it garum.
Fish Sauce vs. Oyster Sauce
It could be simple to confuse these because of their briny, saucy comparableities, however they are definitely totally different products. Fish sauce is watery, clear, and salty. Oyster sauce is sweeter with a hint of salt; it’s made by reducing oyster extracts. Its aroma will not be as robust as that of fish sauce.
Fish Sauce Makes use of
Nam pla is one of those ingredients that adds what could seem like a certain indescribable element to a number of Asian dishes, however once you start to work with it, you can detect its presence and develop a way of how one can balance its taste in recipes for marinades, dipping sauces, and stir-fries. It’s key to the dipping sauce nuoc cham in Vietnamese delicacies, for instance, the place it’s mixed with lime juice, sugar, garlic, and chiles.
What Does It Taste Like?
Fish sauce tastes fishy and salty, and a little bit funky, but in a superb way. It’s often used with lime juice and other ingredients, which aids in balancing out the flavour and aroma. Since it’s not always utilized by itself as a stand-alone product, it would not necessarily make a dish taste “fishy,” unless it’s utilized in excess. It adds that savory umami element. Just a drop or two, for example, is commonly added to noodle dishes like a condiment, at the table, to amplify the flavors a bit.
Fish Sauce Recipes
Asian meals prioritizes the balance amongst varied taste parts, and dishes with fish sauce often may have a sour and sweet component in them, too, to balance the taste. Fish sauce is key to stir-fried dishes; it’s an ingredient in pad thai recipes, alongside with tamarind paste.
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