Fish sauce
Anchovy autolysed under salt for 12–24 months. Roughly 16% salt by weight, so it is a salt source before it is a flavouring — 50 ml carries about 9 g of salt. The free glutamate from the ferment is the reason it reads as savoury rather than merely salty.
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Substitutes
oneSoy sauce
Ingredient 192Recipes using it
eightRoasted San Marzano tomato soup
Split-can tomato soup with fried paste, confit garlic and chipotle, mounted with butter
American · First revision · 13 OCT 2026Chicken Marylands braised on a bed of deep-gold onions, with the heat dosed from a chilli tincture
Northern Thai · First revision · 13 OCT 2026Spatchcocked chicken in a pounded paste, cooked upright beside wood coals
Isaan · First revision · 13 OCT 2026Isaan table sauce carrying a measured dose of chilli tincture
Isaan · First revision · 13 OCT 2026Isaan dipping sauce of toasted dried chilli, toasted sticky rice, fish sauce and lime
Isaan · First revision · 13 OCT 2026The plain jaew with raw deveined Carolina reaper, dosed one pod at a time
Isaan · First revision · 23 SEP 2026Fan oven with a steam tray below, then the top grill for the char
Isaan · First revision · 23 SEP 2026