Fish Sauce

Fish sauce is a savory, umami-rich condiment derived from fermented fish, commonly used in Southeast Asian cuisines, particularly Thai and Vietnamese. It is available year-round and is used to season and enhance the flavor of a variety of dishes, from soups and stews to dipping sauces and marinades. Fish sauce adds a salty, fishy depth that can be integral to the authenticity of many Asian recipes.

Fish Sauce Synonyms

Nam pla (Thai)
nuoc mam (Vietnamese)
patis (Filipino)
garum (ancient Roman)

Fish Sauce Substitutes

Different Forms/Types of Fish Sauce

Pure Fish Sauce

A liquid condiment made from fermented fish and salt, typically anchovies. It is aged for several months to develop a rich umami flavor.

Flavored Fish Sauce

Fish sauce that has been infused with additional flavors such as chili, garlic, or lime, often used in specific recipes or to add a unique twist.

Concentrated Fish Sauce

A more potent version of fish sauce, which can be diluted or used in small quantities to impart a stronger flavor to dishes.

How to Choose Fish Sauce

When selecting a quality fish sauce, look for one with a clear, reddish-brown color and the absence of any sediment. The ingredient list should be short, typically just anchovies, salt, and water. A higher protein content on the label often indicates a richer flavor and better quality. Avoid fish sauces that contain additives or preservatives.

Cooking/Prep Tips for Fish Sauce

Fish sauce is a pungent, salty liquid made from fermented fish, and it's a cornerstone of Southeast Asian cooking. For intermediate and expert home cooks, it's important to understand that fish sauce is used as a seasoning and not typically consumed on its own. It's potent, so a little goes a long way. When cooking with fish sauce, add it in small increments and taste as you go. It's often used in marinades, dressings, and sauces to add depth and umami. Since it's already fermented, fish sauce doesn't need to be cooked, which makes it perfect for adding to dishes at the end of cooking or in cold preparations to maintain its complex flavor profile.

Shelf Life of Fish Sauce

Fish sauce should be stored in a cool, dark place, such as a pantry, away from direct sunlight. After opening, it should be refrigerated to maintain its quality and can last for several years due to its high salt content. It's important to keep the bottle tightly sealed to prevent oxidation and flavor loss.

Recommended Brands for Fish Sauce

Pure Fish Sauce: Red Boat

Flavored Fish Sauce: MegaChef

Concentrated Fish Sauce: Golden Boy

Cooking Techniques for Fish Sauce

Finishing: A splash of fish sauce can be added just before serving to soups, stews, or stir-fries to enhance their flavor without the need for prolonged cooking.

Marinating: Fish sauce can be used in marinades for meat, seafood, or tofu to impart savory depth and umami. Combine it with ingredients like lime juice, sugar, and herbs for a balanced flavor.

Dressing and Sauces: It's a key ingredient in many Southeast Asian dressings and sauces, such as the classic Vietnamese dipping sauce, nuoc cham. Mix fish sauce with lime juice, water, sugar, and chili for a tangy and flavorful sauce.