Fish sauce is a versatile and widely used condiment in various cuisines, particularly in Southeast Asia. Its history dates back thousands of years, with origins in ancient Rome, where it was known as garum. This fermented fish sauce was a staple of the Roman diet, evidence of its use spreading across the Roman Empire. Today, fish sauce is an indispensable ingredient in many Asian dishes, known for its ability to add umami, depth, and complexity to meals. It is made from fermenting fish, typically anchovies, with sea salt, and can take several months to years to produce. It’s used in stir-fries, dipping sauces, marinades, and as a seasoning, enhancing the flavors of dishes like pad Thai, nuoc cham (Vietnamese dipping sauce), and various curry dishes.
- Light soy sauce 50 ml
- Lemon juice 30 ml
- Water 30 ml
- Sugar 10 g
- Minced garlic 5 g
- Chopped cilantro 10 g
- Red chili flakes 2 g
- Grated ginger 5 g
- In a bowl, combine the light soy sauce, lemon juice, and water. The soy sauce provides saltiness, while the lemon juice adds acidity, and the water balances the intensity of the flavors.
- Stir in the sugar, minced garlic, grated ginger, and red chili flakes. The sugar balances the saltiness and acidity, while the garlic, ginger, and chili flakes add depth and a hint of heat.
- Mix all the ingredients until the sugar has dissolved completely. Add the chopped cilantro last, stirring gently to distribute it throughout the sauce.
- Pour the sauce over fried or baked fish, or serve it on the side as a dipping sauce for fish and rice.
Storage Tips
This simple fish sauce dressing is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 3 days. The flavors may intensify over time.
Useful Properties of the Main Ingredient
Soy sauce, a primary ingredient in this recipe, is rich in antioxidants and has been linked to some health benefits, including improved gut health due to its fermentation process. It also provides an excellent source of sodium, which can be beneficial in moderation.
Interesting Facts
- Traditional fish sauce is a clear, amber-colored liquid made by fermenting fish with salt. The process breaks down the fish protein into amino acids, which gives fish sauce its distinct umami flavor.
- The use of fish sauce spread from ancient Rome to various parts of Asia, where it became a fundamental ingredient in many Asian cuisines.
- In many Southeast Asian countries, fish sauce is as essential to the cuisine as olive oil is to Mediterranean dishes or soy sauce to Chinese and Japanese dishes.
This recipe offers a quick and easy way to create a fish sauce dressing that brings out the best in seafood dishes, providing a savory, slightly tangy complement to the delicate flavors of fish.
