Fish Sauce

Fish sauce is made by fermenting barrels of small fish (usually anchovies, although mackerel, tuna, shrimp and squid may also be used) in brine for several months. This produces a highly nutritious reddish brown coloured liquid, with a slightly strange aroma and a sharp, salty taste. Sauces made using one specific variety of fish only (rather than a combination) are considered to have the best flavour.

Known as nam pla in Thailand, nuoc cham or nuoc nam in Vietnam and Laos and shottsuru in Japan, this somewhat overpowering sauce is used as a major element of South-east Asian cooking. It is used to add a salty taste to savoury dishes and to enhance the flavour of various foods, particularly stir-fries, soups and noodle dishes. It may also be mixed with garlic, lime juice, sugar and chilli oil to make a dipping sauce for vegetables, fried or grilled meat, fish, dumplings, wontons or spring rolls. It can also be used in salad dressings.