Fish Sauce is used most commonly in the Philippines where it is known as patis (Tagalog) and in Thailand, known as nam pla (Thai). My friend Aw Bish taught me to add a dash of nam pla into Thai curries and it makes a magical difference. It gives the curry that distinct Thai flavor. (I don’t use it in Singapore curries though.)
We Cantonese don’t use this much but I learned to add it to quick stir fry Spinach from a Hakka friend’s mother decades ago. Now I frequently add it to stir fried green vegetables.
I have no preference for which brand except I prefer Thai or Filipino fish sauce. I think I like the brand featured because the bottle’s spout doesn’t dribble.
Fish sauce is stinky, I kid you not. Therefore keep and wipe the bottle clean if necessary. Don’t let the sauce dribble down the mouth and drip on to your pantry. You’ll wonder which vermin has died in there.
It’s stinky when it’s spilled on to anything, it’s stinky when you are cooking it. You’ll wonder who would eat it. But the cooked result is very tasty. Something about the essence of the fish that enhances flavors. If you are averse to cooking fish indoor, you’ll probably want to cook this outside your house. The smell will remain for a few hours.
But once you’ve overcome the odor you’ll really enjoy that wonderful salty and rich flavor. Anything stinky in south east Asian food usually have something fermented in it. If you’re balking at the mention of ferment, think soy sauce, or beer. Fish sauce has fermented anchovies. Fermented and anchovy–enough to turn off many of my Caucasian friends.
Give fish sauce a chance. It is wonderful.
