When using fish sauce, less is usually more. It’s easy to go overboard, so our rule: use it as you would salt. To season.
Our favourite use of this cupboard staple is to add depth, flavour and a saltiness to curries. Believe us, once you start using it in your cooking, it will be your go-to ingredient, perfect for bumping up the flavour in all your Asian dishes.
This light and fragrant curry is native to Thailand. We mix galangal, lemongrass, garlic and shallots for a paste that packs a serious flavour punch. Add a tablespoon of fish sauce to bring this curry to the next level!