16 Fish Sauce Recipes to Use Up that Bottle of Fish Sauce! (2024)

FAQs

What can I do with too much fish sauce? ›

Pinch of sugar and a squeeze of lime or lemon. More vegetables and protein would also help beforehand if the fishy taste is very strong.

If you are new to cooking with fish sauce, it is recommended to go in gently. Start with a few drops and keep tasting until you reach the right balance of flavor you like. No need to mix it with salts or other soy sauces, so you can learn how to work with it.

Ingredients and manufacture

Most modern fish sauces contain only fish and salt, usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants add herbs and spices. For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%.

Remember it's just a source of salty and savory taste. Richer foods are great for experimenting as the fish flavour won't be too obvious: try it in stews, chili, bolognese sauce, braised meats, pasta sauces, or meatloaf! Prik nam pla is a great way to use fish sauce.

Fish sauce is also described as having an earthy, umami flavor. Because fish sauce has a unique flavor that is difficult to replicate, omitting it altogether is also an option if you do not consume fish products or do not have this ingredient in your pantry.

If properly kept in a cool, dark place at a constant temperature, fish sauce will remain safe and palatable for at least two or three years after purchase. The fish sauce should be discarded if there is a change in its already-pungent aroma, or if mold appears in the bottle.

Fish sauce can be high in sodium, which, when consumed in excess, may contribute to health issues like high blood pressure. However, it also provides flavor in small amounts and contains some nutrients. As with many condiments, moderation is key for a balanced diet.

Shopping for and Storing Fish Sauce

Store it in a cool dark place, like the pantry, and away from any hot areas in your kitchen, like directly above the stove. You should avoid storing fish sauce in the fridge because cold temperatures will cause the salt to crystallize over time.

If you're a fan of Thai, Vietnamese, or Indonesian cuisine, then you've probably sampled fish sauce. The salty, savory ingredient is used to add umami to dozens of popular dishes, such as pad thai, but can also be used to marinate meats, dress vegetables or punch up the flavor in soups or stews.

Fish sauce doesn't really go bad in terms of being a health risk. The taste will be different overtime which is what those expiration dates are indicating. Some people have a habit of throwing old fish sauce away, or don't like the flavor of older fish sauce.

Can I use Worcestershire sauce instead of fish sauce? ›

Worcestershire sauce

Made of anchovies, molasses, tamarind, vinegar, cloves, onion, and other seasonings, it's a delicious alternative to fish sauce. Since both sauces are made using anchovies and fermented for up to 18 months, they have a similar umami flavor.

Taste: Fish sauce is much fishier and saltier in flavor than oyster sauce, which has more of a sweet and briny taste to it. Ingredients: Fish sauce typically is made out of a base of fermented anchovies. As its name reflects, oyster sauce is made out of reduced and caramelized oysters.

Unlike other fish sauces, patis is made as a byproduct of bagoong production. (Bagoong is any number of different fermented seafoods.) The patis is skimmed off the top layer, not pressed like fish sauces from other countries.

A little fish sauce can boost salty, savory flavor in sautéed greens, pastas, roast chicken, or broths. Generally speaking, we're down to experiment with a dash of fish sauce whenever we would otherwise add salt. It's aggressively flavorful though, so be sure to add just a bit at a time and taste as you go.

On your Vietnam travel, you will definitely happen to taste Vietnamese fish sauce (Nuoc mam) at least once. This liquid condiment has a long history of development. Considered “the soul of Vietnamese cuisine”, nuoc mam has contributed significantly to making Vietnam's culinary culture stay high on top.

Shopping for and Storing Fish Sauce

Store it in a cool dark place, like the pantry, and away from any hot areas in your kitchen, like directly above the stove. You should avoid storing fish sauce in the fridge because cold temperatures will cause the salt to crystallize over time.

If properly kept in a cool, dark place at a constant temperature, fish sauce will remain safe and palatable for at least two or three years after purchase. The fish sauce should be discarded if there is a change in its already-pungent aroma, or if mold appears in the bottle.