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RECIPE
KIND OF FOOD: Spices, Sauces & Condiments
Good fish sauces are made from a mixture of fish and salt that has been allowed to ferment for up to two years. Traditionally, oily fish such as anchovies are placed in a barrel with salt and slowly pressed to extract the liquid.
Anchovies are often used, although some fish sauces are also made from shrimp, krill, or mackerel.
The basic ingredients of a good fish sauce are fish, water, and salt.
It adds that savoury umami element to dishes.
INGREDIENTS
Fish Sauce
1
COOK TIME
INGREDIENTS
Fish Sauce
1
COOK TIME
RECIPE PREPARATION
“It’s the fish sauce that gets me. Two bottles, one Thai, the other Vietnamese, of pungent fermented fish juice seems an over-indulgence in what most people (literally) turn their noses up at. The curious thing about them is that the rotting-fish potency – so shocking when tasted neat – transforms itself into something mild, mellow and subtle when in the presence of other ingredients. Robust enough to clean copper when undiluted, this ancient seasoning almost disappears into the background when added to any recipe.” – Nigel Slater
GOOD PAIRINGS FOR FISH SAUCE:
VEGETABLES:
- Butternut Squash
- Cauliflower
- Courgette
- Kichi
- Shallot
- Sweet potato
- Tomato
FRUITS:
- Avocado
- Cantaloupe Melon
- Kaffir Lime
- Peach
HERBS & SPICES:
- Shiso Leaf
- Vanilla
NUTS & SEEDS:
- Almond
- Coconut
- Hazelnuts
- Peanut Butter
- Sunflower Seeds
MEAT & DAIRY:
- Butter
- Ham
FISH & SHELLFISH:
- Cod
- Langoustines
- Mussels
- White Fish
OTHER:
- Coconut water
- Egg
- Rice
- Tequila
- Wheat
- White Port
References:
º The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat –
Peter Coucquyt, Bernard Lahousse, Johan Langenbick
º The Flavor Thesaurus – Niki Segnit
º Made for Each Other – Ana Belén Cortés
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