Martin Yan - FISH SAUCE

"The more you understand the ingredients, the better cook you will become."
-Martin Yan

These are common ingredients found in local cuisine. You can find these ingredients readily available in your local supermarket.

FISH SAUCE

This thin, salty, amber-colored sauce is an all-purpose flavoring agent used throughout Southeast Asia and Southern China. It is such a popular ingredient that it is considered the equivalent of Chinese and Japanese soy sauce. The fermented fish extract has a distinct pungent aroma, something like soy sauce and fish, but don't let the smell throw you off-it mellows with cooking and adds a delicious, slightly salty taste to foods.

If it's not in a Thai or Vietnamese dish, fish sauce will probably be served on the side as a condiment. Add fish sauce to stews, marinades, and dipping sauces. For a traditional spicy hot condiment, combine finely sliced fresh chilies with fish sauce.

Many Southeast Asian companies produce different varieties of fish sauce, so sample small bottles to see which one you prefer. Store fish sauce in a cool, dry place for up to several months.