Authentic Thai Fish Sauce
- Essential ingredient to Thai cooking.
- Use to flavour stir-fries and for dipping.
- Adds an authentic umami flavour to Far-Eastern cuisine.
- Easy to use - simply add to your stir-fry.
In Thai, Vietnamese and other Far-East Asian cuisine, fish sauce is used in almost every meal, in a similar manner to how soy sauce is used in Chinese cooking. Fish sauce creates one of the key underlying tastes in these cuisines.
The Umami Flavour
Once cooked into the meal, fish sauce has a complex flavour: not simply "fishy", it has a savoury taste, or
umami. It brings together the other flavours in the dish, and works well with meat flavours and any noodle dishes.
The Thai people tend to use fish sauce to flavour practically every fried meal, whether it contains fish or not, because of this umami quality that the fish sauce has. It is necessary for an authentic taste, because most Thai food doesn't quite feel right without it!
Anchovy fish extract 68%, salt, sugar.
| Typical Values | Per 100g |
|---|
| Energy | 60 calories |
| Protein | 10g |
| Carbohydrate | 4g |
| _of which sugars | 0g |
| Fat | 0g |
| Fibre | 0g |
| Sodium | 8g |
