Fish Sauce

Fish sauce is a fermented fish condiment, adding umami and saltiness to dishes.

Flavor

How to use it

Salt Meets Umami. Add fish sauce to soups for umami. Lime juice can balance the salty edge with its citric acid.

Meaty Boost. Fish sauce enriches meat dishes with its amino acids, enhancing umami.

Common mistakes

• Too many glutamates can overpower dishes.
• High sodium content confuses dessert flavors.

What goes with fish sauce

• Lime. Lime's acidity cuts through fish sauce's salt, refreshing flavors.
• Galangal. Fish sauce's salt and umami round out galangal's sharp flavor in Thai soups.
• Garlic. Garlic's pungency stands up to fish sauce's umami punch.
• Chicken thigh. Fish sauce's salt and umami season chicken thigh and caramelize in the pan.
• Ginger. Fish sauce's glutamates and ginger's clean heat season Southeast Asian dressings and broths.
• Lemongrass. Lemongrass's citrus oils brighten fish sauce's deep salty umami.
• Pork Belly. Fish sauce's umami seasons pork belly's fat and caramelizes in glazes.
• Tamarind. Tamarind's sour fruitiness balances fish sauce's salt, as in pad thai.

Try tonight

• Add to a Thai curry for umami depth.
• Mix into a vinaigrette for a unique salad dressing.
• Stir into stir-fried noodles for extra savoriness.

Storage

Store in a cool, dark place in a sealed container.