Information for allergy sufferers: See highlighted ingredients
This is the most important seasoning in Thai cuisine, generally known as the soy sauce of Southeast Asia.Fish sauce is a thin, amber-coloured, clear liquid with a salty taste made from fermented salted fish (anchovies are used in our fish sauce). Fish sauce can be used instead of salt or soy sauce to season almost any dish, especially stir fries and other wok dishes. Its spicy aroma becomes milder when cooked and added to food.In the beginning it may take a while to get used to its smell and taste. But once you've recognised its unique and complex flavours, you never want to trade them for salt or soy sauce again.Without this taste, Thai dishes simply don't taste Thai!