Fish Sauce (Nam Pla)

A clear, brilliant amber liquid. On the nose, it offers a deep marine power without any spoiled fish scent, providing the essential umami dimension to Thai cuisine.

• Prep time: 40 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 68
• Protein: 9 g
• Carbs: 1 g
• Fat: 3 g

Ingredients

• 0.2 kg European anchovy ( fresh and whole )
• 70 g Gray sea salt ( raw )
• 20 ml Mineral water ( room temperature )
• 4 g palm sugar optional ( grated )

Instructions

1. Fish preparation

   Rinse the anchovies in clean water. They must feel firm to the touch with bright eyes. Drain thoroughly to avoid diluting the future brine.

2. Salting and mixing

   In a large container, mix the anchovies with the grey sea salt. Each fish must be completely coated in salt. The salt will extract the juice and block bad bacteria.

3. Jarring and pressing

   Fill a clean jar, pressing down firmly with your fist to remove air. Add mineral water to fill gaps. Place a clean weight on top to keep the fish submerged under the brine that will form.

4. Fermentation and extraction

   Let ferment in a cool, dark place for at least 6 months. The liquid will darken and clear up. Filter through a fine cloth until the liquid is as clear as wine. Add palm sugar to balance the saltiness.

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Chef's tips

• Patience is your only critical ingredient: the longer it ages, the rounder the flavor becomes.
• If you smell ammonia or rot, the fermentation has failed—discard everything.
• The jar must be airtight to prevent excessive oxidation.

Storage

Can be stored for several years at room temperature, away from direct light.