• Fish sauce is star ingredient in Vietnamese, Lao, Thai, Cambodian, Filipino, and Burmese cuisines.
• In Southeast Asia, fish sauce is made by combining water, salt, and anchovies in wooden barrels. The salt and anchovies are left to ferment and are pressed in order to extract liquid. The liquid is then bottled and sold as fish sauce.
• Thai fish sauce is made with small ocean fish, typically anchovies but also other small fish such as sardines, herring, or carp. Fish sauce from Thailand is usually saltier than Vietnamese fish sauce.
• In Japan, fish sauce is made with different types of fish to create different blends of fish sauce that are meant to be used in very specific dishes.
• Store your fish sauce in a cool, dry area.
• Combine lime juice, fish sauce, and honey and massage into kale for a quick and flavorful kale salad.
• For a refreshing dipping sauce to serve with spring rolls, combine 4 tablespoons of white vinegar, 4 tablespoons of fish sauce, 2 tablespoons of white sugar, 2 tablespoons of lime juice, and 1 grated clove of garlic with red pepper chili flakes.
Fish sauce can be used to replace some of the salt in certain dishes thus lowering the overall sodium content of the dish.
Fish sauce is a good source of protein and iron and is a low-calorie food.
• Fish sauce is made when fish ferments. Fish and salt are combined in big vats where the fish breaks down over a period of 6 months. At the end of this period, the solid parts of the fish will fall to the bottom of the container while the liquid sits at the top. This liquid is then strained and bottled up to be sold.
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