![]() We can demand better quality fish sauce.įirst, the basics: fish sauces can be same, same but different. Now we’ve arrived at the state of maturity where we can all eat more delicious food – without judgemental stares – we have power in numbers. No, I’m not bitter, I’m mainly glad that it’s out in the world more broadly, and has become a pantry staple. So perhaps it is on us that it’s been kept secret for so long.įast forward 30 years and much to my chagrin it’s suddenly very hip for white ladies and gentlemen to write fish sauce into their recipes, well dang that! ![]() Afterwards I asked my mum to please cook something “normal” when friends were over like canned beans on toast.Įxperiences like this mean that, in the past, many of us added fish sauce to our cooking timidly – in the presence of our friends of paler shades – for fear they’d unfriend us if they knew what we were actually eating. I was shamed into submission by a visiting school friend who pinched her nose on a play date when she saw me eat said eggs with relish. To my chagrin it’s suddenly very hip for white ladies and gentlemen to write fish sauce into their recipes, well dang that! That was where the flavour and satiety was. I grew up thinking fried eggs came complete with fish sauce, the lacy fried whites and creamy half-cooked yolks were the perfect vehicle for the deep, rich, salty mineral taste I craved. ![]() If your heritage means you grew up eating food where fish sauce is a ubiquitous ingredient, you probably have the proclivity to souse nearly everything savoury with it. Unless you are a well-versed home cook or chef, the thing that makes a dish taste amazing can’t quite be placed. If the cook is the conductor of a dish, then fish sauce is the first violin, defining and carrying the melody, adding character. The names may vary, but what is universally agreed upon is that, if you’ve got a deft hand, fish sauce makes a good dish infinitely better, and instantly gives something ho-hum an X-factor. A condiment made of variants of fish, fish parts, salt (and sometimes water) is an important ingredient for a majority of world cuisines, whether they’re calling it nahm pla, shottsuru, nuoc mam, garum, patis, ayu gyosho, colatura di alici, teuk trei, kecap, Worcestershire, or terasi.
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