Fish sauce

Other Names:nam pla, Nuoc Mam

What is Fish sauce

Nam pla (Thai), Nuoc Nam (Vietnam), Nam pa, (Lao), Shottsur, (Japan) or Garum in ancient Rome. No matter what you call it fish sauce is the backbone of Asian cooking. The pale colored fish sauce is used as a condiment, in sauces or as a seasoning. The most common ingredient in Thai cooking, it is also used in many other types of Asian cuisine.

Substitute for Fish sauce

For 1 tablespoon fish sauce use:1 tablespoon soy sauce mixed with one anchovy fillet, finely minced

Equivalents

1 ounce = 2 tablespoons

Asian Condiments

How It's Made

This sauce is typically made from anchovies which are heavily salted and fermented in barrels. A liquid is formed as the fish ferment. The liquid is drained from the barrels and poured back over the fish and continues to ferment for a total of about 6 months. The resulting liquid is the strong smelling, flavorful fish sauce. The strong smell dissipates when it cooks and leaves a distinctive complex flavor.

How To Select And Store

The products coming out of Thailand are typically quite good. Good brands include Tiparos and Squid. Imported brands are normally of better quality and less expensive than U.S. brands.

Store: The fish sauce stores indefinitely and does not require refrigeration after opening. Refrigeration may cause salt crystals to form.

Salt equivalent: One tablespoon fish sauce is equal to 1 teaspoon salt

Where To Buy

Fish sauce is available at most Asian markets. Due to the popularity of diverse foods you may even find it in your local gourmet grocery store. You can also purchase from a variety of online stores including ImportFoods.com. Look for a good brand such as Tiparos.

Asian Fish Sauce Substitute

If you don't have fish sauce and need a substitute try this simple recipe. (See vegetarian version too)

Mix 1 part soy sauce with 4 parts anchovies

Place in a small saucepan and simmer for 10 minutes. Strain mixture through a fine sieve pressing solids to extract flavor.

Vegetarian Fish Sauce Substitute

Ingredients

2 Tbsp Chinese fermented black soybeans*
1/4 cup soy sauce
1 tsp sherry
1-2 Tbsp miso

Instructions

Combine soy sauce and sherry in a small bowl. Mash the black beans with the back of a fork and add to the soy sauce mixture. Let this sit for at least 10 minutes so that beans soften. Add miso and mix well. When ready to use, strain out solids. Store refrigerated indefinitely. Flavor intensifies over time. *Fermented black beans (soybeans) can be found in Asian markets.