Best 3 Thai Fish Sauce Kosher Easy Style Recipes
**Thai Fish Sauce: A Symphony of Flavors**
Thai fish sauce, known as nam pla in Thai, is a ubiquitous ingredient in Thai cuisine, adding an essential layer of umami and depth of flavor to a wide range of dishes. It is made from fermented fish, typically anchovies or mackerel, and is aged for months or even years to develop its characteristic salty, savory, and slightly funky flavor. Thai fish sauce is a versatile ingredient that can be used as a dipping sauce, marinade, or seasoning, and it is essential for making classic Thai dishes such as pad Thai, tom yum soup, and green curry.
This article presents two distinct recipes for Thai fish sauce, each offering a unique twist on this beloved condiment. The first recipe, titled "Traditional Thai Fish Sauce," meticulously guides you through the process of making fish sauce from scratch using fresh anchovies, salt, and rice. This traditional method, while time-consuming, rewards patient cooks with an authentic and flavorful fish sauce that is sure to elevate any Thai dish.
The second recipe, "Easy Thai Fish Sauce," provides a convenient alternative for those who may not have the time or resources to make fish sauce from scratch. This recipe utilizes store-bought fish sauce as a base and enhances it with additional ingredients such as garlic, chilies, and lime juice. The result is a flavorful and versatile fish sauce that can be used in a variety of dishes, from stir-fries to curries.
Whether you choose to embark on the traditional method or opt for a convenient shortcut, both recipes in this article will guide you towards creating a delicious and authentic Thai fish sauce that will add a touch of Thailand to your home cooking.
THAI FISH CURRY
Thai fish curry is a 20 minute dinner recipe that tastes like a special treat. The fish is gently poached in a flavorful, coconut curry sauce that's bursting with delicious Thai flavors. You'll love it!
Provided by Kristen Stevens
Categories Curry
Time 25m
Number Of Ingredients 12
Steps:
- Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
- Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
- Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
- Serve with a little minced cilantro and a squeeze of lime juice.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 573 kcal, Sugar 14 g, Sodium 556 mg, Fat 38 g, SaturatedFat 31 g, Carbohydrate 25 g, Fiber 7 g, Protein 39 g, Cholesterol 85 mg, UnsaturatedFat 4 g
CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF
Steps:
- Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
- Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
- Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
- Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
- Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
- Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
- Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
- Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings
THAI FISH SAUCE - KOSHER/ EASY STYLE
I couldn't find a kosher fish sauce to make pad thai with, so I make this instead. Works like a charm!
Provided by Miraklegirl
Categories Sauces
Time 2m
Yield 1/4 Cup
Number Of Ingredients 3
Steps:
- Mash anchovies with the garlic and soya sauce.
Nutrition Facts : Calories 262.7, Fat 9.4, SaturatedFat 2.1, Cholesterol 81.6, Sodium 7545.2, Carbohydrate 8, Fiber 0.8, Sugar 1.3, Protein 36.1
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment. There are many different ways to make this dish, so feel free to adjust the ingredients and proportions to suit your taste.
- Serve the sauce with your favorite Thai dishes. It's great on chicken, fish, shrimp, and vegetables.
- Store the sauce in a sealed container in the refrigerator for up to 2 weeks.
Conclusion:
Thai fish sauce is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a new way to add flavor to your food, give Thai fish sauce a try. You won't be disappointed!
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