Fish sauce - based Asian cuisine

Invented in China in the first Millennium BC, fish sauce was also popular in Ancient Rome and Greece. In addition to soy sauce, it is the main spice used in Asian cooking. The sauce is salty, the unique and irreplaceable taste, obtained from fermented salted fish, and perfectly enhances the flavor of the curry. The color of the sauce a rich red-transparent or Golden brown. Some types of fish sauce prepared with raw small fish. It is usually used instead of salt as a spicy seasoning for grilled dishes or as a marinade for meat or fish. Traditional fish sauce known in Vietnam as nuoc nam, Philippines – patis in Thailand is nam pla in Thailand and Japan – shottsuru. In some other regions, it is called fish gravy or fish gravy.

It is Worth noting that fish sauce has a very distinctive tangy flavor that softens during cooking. Asian fish sauce is different from each other. For example, the fish sauce Vietnamese sweet because the fermentation process of fish in it add sugar, and Filipino sauce, which is known as Bagoong Monamon, has a sour taste.

Today, fish sauce is produced in the villages and fishing villages. To cook the fish is placed in barrels, Packed with salt and allow time for fermentation. After that, the liquid which is formed in the barrels, is removed through the tap located at the bottom of the jar. When fish meat to complete fermentation, it was filtered, placed in a clean container and exposed to the sun. The more a product will be exposed to direct sunlight, the better get the sauce with more intense flavor-so gets first grade fish sauce. The second and third varieties are made by coating residues fish salt water again and leave for two to three months to continue the fermentation and then bottled. Finally, the remains of fish boiled in salt water, and the result is the lowest grade fish sauce, which tastes significantly reduced. The consistency of some sauces are quite varied-some are liquid, while others are more like a puree.

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Good fish sauce.T which is quite simple, is prepared from a mixture of fish and salt that wandered over from 1 year to 18 months. Generally, the anchovies, although some types of gravy can be prepared from other fish species such as mackerel, tuna, shrimp, and even squid. There are many recipes of cooking, but the most common always meet such ingredients as anchovies, salt and water. You can add sugar, but it is not required. Vietnamese shops you can buy vegetarian fish sauce.

For those who are concerned about their personal sodium intake, use the sauce could be a bit of a dilemma. But not to worry. If the sodium content in fish sauce will seem outrageous, keep in mind that this amount is distributed evenly throughout the product, which you are preparing. Add only part of the fish sauce provided in the recipe, and the remaining portion safely replace the sea salt - it contains a smaller portion of the sodium than regular table salt.

To the dish when cooking which used the fish sauce had an unpleasant smell, add a few drops of lime juice. In most Thai recipes the sauce is combined with lemon and other spicy ingredients. Fish sauce is generally not served separately as the main sauce through its intense smell. Instead, it is most often used in dishes that are initially was seasoned with other spices.

For the preparation of natural fish sauce requires time, so it is made on the large-scale production. Although to make something like you can at home. For this you need to clean the salmon, remove bones and cut into small pieces. Clean shrimp and cut into 2-3 parts. Cod cut into small cubes, garlic squeeze through chesnokodavku. To the fish add olive oil and white wine. Cook until the wine evaporates. Add the tomatoes, salt and pepper. Sauce keep on low heat for another 30 minutes, finally add the chopped parsley.