Fish Sauce

Fish Sauce is maybe the most used condiment and ingredient for Thai food and in many Asian, especially Southeast Asian cuisines. In Thailand and Burma (Myanmar) fish sauce is called Nam Pla, in Vietnam it´s called Nước Mắm, on the Philippines Patis.

Likewise fish sauce is one of the eldest condiments and was ubiquitous in Roman cooking, where fishsauce was called garum or liquamen. Fish sauce is mostly made from fermented anchovies, squid or oysters and is used as a replacement for salt.

In many Asian countries fish sauce is an essential ingredient for local food. In the modern Bangkok Thai cuisine cooks proceed to use salt, instead of fish sauce, but there are still a lot of Thai curries and other dishes where fish sauce is indispensable to give an unique flavour. The best quality of fishsauce has a light colour, while the darker a fish sauce is, the poorer the quality. Use fish sauce like salt and be careful not to overdose it !
An oversalted dish is quite difficult to repair !

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