Fish sauce

Fish sauce is a seasoning for the first and second courses of Thai cuisine which is prepared from the salted fish. It is possible to compare popularity of fish sauce in Thailand unless to distribution of soy sauce in China or salt in Europe. It is difficult to present what there would be world-wide esteemed Thai cuisine without this seasoning. Sauce gained distribution except Thailand on Philippines, in Vietnam, Laos, Cambodia. Рыбный соус - приправа, особенно популярная в Тайланде

In appearance fish sauce is a henna-red liquid, aroma at it pronounced, sea.

Recipe of fish sauce

To understand, than sauce can be useful, it is important to know how it is received. For production of sauce use so-called "illiquid" fish who is unsuitable for implementation owing to the state or the sizes: usually on sauce there is fish of 5-15 cm to length. At the same time an indispensable condition – fish has to be freshen. The Thai fishermen salt fish for sauce at once after return with a catch. Only this way it is possible to achieve that sauce was fragrant and tasty.

Initially for preparation of sauce used fresh-water fish, but today when the quantity her considerably decreased, began to prepare seasoning from sea fish – most often from anchovies or related for them small fishes.

And so, according to the recipe fish sauce begins to be cooked as follows: the fish who fresh-caught is washed up, dried up, mixed with salt is put under a press in big barrels. Maintain thus fish of 9-12 months. Liquid which is merged from barrels in a year is filtered, practically and there is a fish sauce. In order that the characteristic fish smell left, the filtered juice of salty fish is poured in pure barrels, keep in them it about a month more. The received product – sauce of the first grade. Sauces of the second and third grades turn out after mixing of fish juice with water. At the same time sauce of a low grade much smaller time – is matured only 2-3 months.

Than fish sauce is useful?

If to speak about a product of the premiums, then it contains the vitamins from group B which are responsible for a metabolism, visual function, production of hemoglobin, a condition of vessels, integuments and microcirculation.

Besides, fish sauce contains proteins, iodine, phosphorus, iron, calcium.

Fish sauce – use in cookery

Traditionally fish sauce in Thai cuisine is used for frying of fish, meat, vegetables. It is added to first courses, fill with it salads, cook other sauces on its basis.

Let's give several recipes with fish sauce. Try to fill seafood or vegetables and meat salad with the fish sauce mixed with chili pepper and juice of a lime. Such gas station will be ideal also for the steamed sea or river fish.

Pure fish sauce is perfectly combined with boiled shrimps, aubergine salad.

Of course, use of fish sauce of the first or second grades as the product of more poor quality can contain dyes, amplifiers of taste, sugar is strongly recommended.

Interesting feature of qualitative fish sauce – it emphasizes aromas of components of a dish, but sauce is almost not heard after preparation. Рецепт рыбного соуса

Contraindications

Fish sauce can not suit those who have an allergy to fish, it cannot be used for cooking of subjects at whom the individual intolerance of a product was shown.

To use really useful and juicy sauce, it is necessary to be able to choose it.

At the choice of sauce it is necessary to pay attention to its color – it has to be as it was already told, henna-red and that is important, transparent. If sauce muddy or in it foreign impurity, so before you low-grade or stale sauce are observed.

That it is still important to know to the hostesses who decided to master elements of exotic Thai cuisine: contrary to expectations, fish sauce does not smell of fish. So if your dish will begin to give a fish musty smell, replace sauce.

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