Fish sauce is a seasoning widely used in Asian cuisine. Made from fermented fish, it is a condiment that adds a savory umami flavor to dishes. One tablespoon of fish sauce contains about 6 calories.

In addition to its flavor-enhancing properties, fish sauce also contains nutrients such as protein, calcium, and phosphorus. However, it is high in sodium, so should be used in moderation.

Fish sauce is a versatile ingredient that can be used in a variety of dishes. In this article, we'll explore the different types of fish sauce, how to use it in cooking, and how to store it.

What is fish sauce?

Fish sauce is a brownish liquid made from fermented fish and salt. It is used as a seasoning in Southeast Asian cuisine, particularly in Thai, Vietnamese, and Filipino dishes. To make fish sauce, fish, typically anchovies, are layered with salt and left to ferment for several months. The liquid that results is then collected and bottled. Fish sauce has a pungent smell and a salty, savory flavor. It is a fundamental flavoring in many Southeast Asian dishes, and is also used in marinades, dressings, and dips.

What are the ingredients of fish sauce?

The two main ingredients in fish sauce are fish and salt. The type of fish used can vary, but anchovies are a common choice. Other ingredients may be added for flavor, such as sugar or spices. The fish and salt are combined and left to ferment for several months. During this time, natural enzymes break down the fish proteins and release amino acids, which give the sauce its savory umami flavor. After fermentation, the liquid that results is strained to remove solids and impurities, and then bottled.

What are the benefits of fish sauce?

Fish sauce contains nutrients such as protein, calcium, and phosphorus. It also has a rich umami flavor that can enhance the taste of a variety of dishes. Some studies have suggested that the amino acids and antioxidants in fish sauce may have health benefits, such as reducing inflammation and improving insulin sensitivity. However, fish sauce is high in sodium and should be used in moderation, especially by people with hypertension or other health conditions that require a low-sodium diet.

How is fish sauce used in cooking?

Fish sauce is a key ingredient in many Southeast Asian dishes, such as pad Thai, Vietnamese pho, and Filipino adobo. It can also be used in marinades, dressings, and dips. Fish sauce can add a savory umami flavor to stir-fries, soups, sauces, and curries. It can also be used as a seasoning for vegetables, meats, and seafood. A little bit of fish sauce goes a long way, so it should be used sparingly. It can be added at the beginning of cooking to infuse flavor into the dish, or at the end as a finishing touch.

How much fish sauce should be used in cooking?

Fish sauce is a strong seasoning, so it should be used sparingly. A little bit goes a long way to add flavor to a dish. As a general rule, start with a small amount, such as 1 teaspoon, and taste the dish before adding more. Keep in mind that fish sauce is salty, so it can affect the overall saltiness of the dish.

Is fish sauce healthy?

Fish sauce contains nutrients such as protein, calcium, and phosphorus. It also has a rich umami flavor that can enhance the taste of a variety of dishes. Some studies have suggested that the amino acids and antioxidants in fish sauce may have health benefits, such as reducing inflammation and improving insulin sensitivity. However, fish sauce is high in sodium and should be used in moderation, especially by people with hypertension or other health conditions that require a low-sodium diet.

What dishes go well with fish sauce?

Fish sauce is a fundamental flavoring in many Southeast Asian dishes, such as pad Thai, Vietnamese pho, and Filipino adobo. It can also be used in marinades, dressings, and dips, or as a seasoning for vegetables, meats, and seafood. Try adding a splash of fish sauce to your stir-fry, soup, or curry to enhance the umami flavor of the dish.

How to store fish sauce?

Fish sauce should be stored in a cool, dark place, such as the pantry or refrigerator. It can last indefinitely if stored properly. After opening, fish sauce should be kept in the refrigerator to prolong its shelf life. It may darken in color over time, but this is normal and does not affect its quality.

What are the different types of fish sauce?

There are many different types and brands of fish sauce, each with their own unique flavor and aroma. Thai fish sauce, such as the popular brand nam pla, is made from anchovies and has a salty, strong flavor. Vietnamese fish sauce, such as nuoc cham, is milder and often includes additional ingredients like sugar and lime juice. Philippine fish sauce, known as patis, is also made from anchovies but is often saltier and thicker than Thai or Vietnamese fish sauce.

How to make fish sauce at home?

Making fish sauce at home can be a time-consuming process, but it can be a fun and rewarding project for home cooks. To make fish sauce, you will need fish, salt, and water. Whole anchovies or other small fish are often used, but you can use any type of fish you like. Combine the ingredients and let them ferment for several months, stirring occasionally. After fermentation, strain the liquid to remove solids and impurities, and then bottle the fish sauce. Homemade fish sauce may not be as strong as commercial varieties, but it can be a great way to add a unique touch to your cooking.