Fish sauce recipe

Fish sauce recipe

Thai Healthy delicious fish sauce

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  Chili Fish Sauce

  Nam Pla Prik

  Chili fish sauce is one of the most popular sauce that you will be served with in Thailand.
  
  

  • 2 tablespoons fish sauce
  • 1/4 lime
  • 1 shallots
  • 1-4 Thai chili pepper

  Tips and Techniques

  For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.
  

  
  

  
  

  Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some people omit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.
  This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served with crispy fried dishes like fried fish, deep fried okra or green beans.

  
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  Chili Garlic Fish Sauce

  Nampla Prik Gatiem

  Easy versatile condiment for most dishes.
  
  

  Chili fish sauce is one of the most asked about from travellers who just got back from Thailand.  There are several variations of chili fish sauce, differ by ingredients.  My father liked to add shallots and thinly sliced lime to his sauce.  Most restaurants serve their with garlic.  This recipe is what’s served in Thai restaurants.

  
  

  In some restaurants in Thailand, as soon as you sit down, you’d be greeted with the chili garlic fish sauce even before ordering your food.  The sauce is so versatile.  It serves as a universal condiment.

  
  

  • 1 tablespoon fish sauce 
  • 1 clove minced garlic 
  • 1/3 lime2 minced Thai chili pepper

   
  

  
  

  
  

  Chop garlic and Thai chili peppers.  Add a tablespoon of fish sauce to a sauce bowl.  Add the chopped garlic and chili.  Squeeze the juice of 1/3 of a lime into the bowl.  Ready to serve.

  
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  Green Mango Chili Fish Sauce

  Nam Pla Prik Mamuang

  Fish sauce with shredded green mango, spiced with Thai chilis, lime juice and shallots
  
  

  One of the questions that we get from many people coming back from vacationing in Thailand is about the fish sauce with chili pepper. You'd often see the a jar of fish sauce with sliced of tiny red and green chili peppers floating inside, sitting on a table at Thai eateries. 
  

  " To the Thais, chili fish sauce is our number one must-have condiments. No matter how tasteless the food is, the chili fish sauce will magically make everything delicious. "
  

    Green Mango Chili Fish Sauce, based on chili fish sauce, has the addition of shredded green mango and lime juice. This variation makes a great universal dipping sauce or a base for Thai salad dressing.
  If you ever wonder what an average Thai eats at home, and if you could peer into their windows, you would often see a grilled catfish, fried fish or dried smoked fish eaten with this Green Mango Chili Fish Sauce. A Thai living abroad like me relishes Green Mango Chili Fish Sauce whenever I can get my hand on a green mango. With a bowl of rice, fried egg and this sauce is a meal I'm content.

  • 1/4 cup shredded green mango
  • 2 - 5 Thai chili pepper
  • 1 - 2 tablespoons fish sauce
  • 1/4 cup thinly sliced shallots
  • 1/2 lime 

   Peel half of green mango and leave the other half unpeeled for an easy grip while shredding. Shred the green mango with a shredder.
  Slice chili peppers into thin slices. Peel and slice a shallot.
  Add everything into a dipping bowl. Pour fish sauce on top. Squeeze the lime in. Top the sauce with sliced chili peppers.
  Serve as a condiment with Thai food.
  

  Tips and Techniques
  

  • The amounts on the recipe are a rough suggestion. No need to adhere to them strictly.
  • Some green mangoes are not very sour. So you may need to add more lime juice. conversely, very sour green mango may not need lime juice. But lime juice goes so well with fish sauce.

   
  

  
  

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  Hot Shallot Sauce with Toasted Rice

  Prik Nam Jim

  A simple sauce that with wonderful toasted rice aroma.
  
  This hot sauce is a simple, great sauce to take to a barbeque. While you can mix everything in advance, add the toasted rice at the last minute so that the crunchiness doesn't get soggy. Even soggy on the second day, it still tastes good though.
  
  

  • 3 tablespoons fish sauce
  • 1 teaspoon ground dried chili pepper
  • 3/4 lime
  • 2 thinly sliced shallots
  • 1 teaspoon crushed toasted rice

   

  
  

  
  

  Crush the toasted rice in a mortar and pestle or grind it up with a spice or coffee grinder. Some should be finely ground, but leave some larger pieces.
  Combine all ingredients and mix well. You should be able to taste the fish sauce, the lime and the nutty flavor of toasted rice.
  
  

  
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    Sweet and Sour Tamarind Sauce

    Nam Pla Waan

    Sweet and sour sauce, made from palm sugar and tamarind.
    
    

    • 4 Dried whole chilis Optional
    • 3 teaspoons fish sauce
    • 1/3 cup Palm Sugar
    • 2 thinly sliced shallots
    • 2 tablespoons tamarind paste
    • 1 teaspoon cooking oil
    • 2 tablespoons water 

    
    

    Slice the shallots thin. In a sauce pan, heat oil in low heat. Fry the shallots until golden brown. Remove and set aside. Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside.
    Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you like it hot, break up the chili into small pieces and sprinkle on top the sauce.
    
    

    • Tips and Techniques

      Substitute brown sugar for palm sugar. Or just use the plain sugar.
      You can buy the fried shallots that comes in a small plastic jar or make it yourself.

  
  
  
  
  
  
  
  
  
  
  Reference : thaitable
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  www.saengthaiseafood.com