A little tip on Asian seasoning: Fish Sauce
-
Fish Sauce, or Nam Pla, is the Southeast Asian condiment that has an umami effect unlike anything else. Although pungent to smell, it has a salty and slightly sweet taste that adds a tonne of flavour to almost any dish, from soups and dips, to marinades and curries.
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!
Try something special for dinner with this duck red curry. A dash of fish sauce makes this dish an umami-bomb of big flavour! You really can’t beat it.
This Tom Kha makes the ultimate lunch or light meal. This coconut-based soup is bursting with flavour and spice. A dash of fish sauce perfectly balances the sweet, salty and sour flavours.
Keen to learn more? Head to the Tips & Tricks section. Or if you’ve got a trick up your sleeve, share it with us on Facebook or Instagram.
Or if you’ve got a trick up your sleeve, share it with us on Facebook or Instagram.