On the surface, it doesn’t sound very appetizing, but more and more chefs and home kitchen adventurers are finding that fish sauce, a common ingredient in Asian cuisine, is an incredibly delicious and versatile flavor enhancer.
Made by fermenting small fish, like sardines, in layers of salt, fish sauce is has a very potent fishy, salty flavor. By itself the taste is overwhelming, but added to things like Pad Thai or stir-fries, it adds an intense savory flavor many refer to as ‘umami’.
Over the past year, fish sauce has started to gain more attraction in foods outside of the realm of Asian cuisine. The Associated Press reports that chefs, like New York’s Marc Forgione, are finding that it works as a great substitute in marinades or in any instance where an addition of salt or soy sauce would be appropriate. Those who find that they are sensitive or allergic to soy sauce will be thrilled to find similar benefits from this fermented fish alternative.
Once confined to specialty Asian markets, you can now find fish sauce in most big box grocery chains, typically on the Asian or exotic foods aisle. Pick up a bottle on your next grocery run and start experimenting with fish sauce in your favorite savory dishes.
