Be really careful when using Asian fish sauce aka patis (Filipino), nam pla (Thai), and nước mắm (Vietnamese). This dark caramel-colored sauce is very pungent and fishy in flavor since it’s made with fermented anchovies or other small fish. A little goes a long way with a high salt content. Makers of this condiment allow fish to soak in water, sugar, and salt for 1 to 2 years in large concrete tanks. Fish sauce is believed to have originated in Ancient China where it predates and eventually led to making soy sauce. Soy sauce gradually eclipsed fish sauce in the evolution of Chinese cooking. Today, each Asian country has a different variation; however, it’s mostly used in Southeast Asian Cuisines. Look for bottles of fish sauce in your favorite Asian gourmet supermarket or the international foods aisle of Safeway. We suggest that you substitute fish sauce for soy sauce in your favorite stir-fry recipes or Asian-style marinades. Just be ready for the pungent smell that your roommates might find downright offensive. Thais use this tasty sauce as a table condiment or mix it with hot chili peppers and lime juice to make a dipping sauce.
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