The smell of this funky condiment may seem like an unlikely go-to ingredient, but beneath its strong aroma lies a salty, savoury, umami-rich flavour booster used in kitchens for centuries, not just in Southeast Asia.
What exactly is fish sauce?
Fish sauce is a condiment made by fermenting whole fish, usually anchovies or mackerel, with salt. Over time, salt draws out moisture, and natural enzymes break down proteins in the fish, creating a super savoury amber-coloured liquid with high amounts of glutamate, the main compound that makes up MSG. It’s an essential ingredient in Thai, Vietnamese, Filipino, and Cambodian cuisines, where it adds depth and complexity to dishes.
Its origins are believed to trace back to ancient Greece and Rome, spreading to Southeast Asia via trading routes like the Silk Road. Modern versions vary slightly, but most stick to the basics: fish + salt + time. Its main characteristics include:
- Salty, umami-rich, and slightly sweet taste
- Thin, liquid texture
- Colour can range from light amber to dark brown
However, every region has its own spin on how it makes its fish sauce. For example, Vietnamese fish sauce, or nước mắm, is often lighter and sweeter. Thai fish sauce, or nam pla, tends to be bolder and saltier. To tell whether the fish sauce you bought the other day is premium grade, read the ingredient label. The fish sauce shouldn’t contain any additives, is typically clear, amber, and deeply aromatic.
What’s so magical about it?
Fish sauce may surprise you.
- It’s an umami bomb: Fish sauce enhances savoury flavours without overpowering a dish (it’s the ‘something missing’ element)
- A little goes a long way: Even though it’s labelled as a ‘sauce’, you only need a few drops to transform a sauce or soup
- The balancing act: Fish sauce helps balance sweetness, acidity, and heat in recipes
- The pantry favourite: Chefs around the world have it on their shelves, revered for its depth and complexity
How to use it
Right, you’ve gone out of your way to buy a bottle, but what now? Fish sauce can be used across many cuisines, not just in Southeast Asian recipes.
- Mix a few drops into marinades, stir-fries, dressings, and dipping sauces
- Add richness to dishes like homemade tomato sauce, bolognese, or stews
- Fish sauce loves lime, garlic, chilli, sugar, and vinegar
Try it out for yourself:
Add a dash to this braai marinade and taste the difference. Boost the mayonnaise dipping sauce for these pilchard fish cakes. Or stay traditional and add a few drops to this Thai green curry.
Fish sauce may not be the prettiest pantry item, but its power lies in what it does behind the scenes. It brings balance, boldness, and that elusive fifth taste: umami. Once you start using it, you might wonder how you ever cooked without it.
