Fish sauce, a potent, salty liquid made from fermented fish, is a staple in many Asian cuisines. But what exactly is fish sauce, and how is it made? Let’s dive in to uncover the answers.
The Origin of Fish Sauce
Fish sauce, known as “nam pla” in Thai or “nuoc mam” in Vietnamese, is believed to have originated from the Romans, who called it “garum”. This ancient condiment was a major part of their diet and was even used as a cure for various ailments.
Credit: commons.wikimedia.org
How is Fish Sauce Made?
Fish sauce is typically made from anchovies and salt, which are layered in barrels and left to ferment for six months to a year. The resulting liquid is then strained and bottled, resulting in a deeply flavorful sauce that adds a unique umami taste to dishes.
Uses of Fish Sauce
Fish sauce is versatile and can be used in a variety of dishes. It’s often used as a seasoning in stir-fries, soups, and dipping sauces. It can also be used as a marinade for meat or fish, or as a salad dressing.
Choosing the Right Fish Sauce
When choosing a fish sauce, look for one that is amber in color and clear, not cloudy. The ingredient list should be short, typically only containing fish, salt, and water. Avoid sauces that contain added sugar or other preservatives.