Our 21 Best Fish Sauce Recipes


Almost exactly one year ago, I took my first trip lớn Thailand. While I ate a number of incredible, authentic dishes perhaps my favorite was a thai restaurant staple, fried fish with three-flavored sauce – sweet, salty, và sour.

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The three flavors are a balance of classic, bầu ingredients. The sweetness comes from palm sugar, the salinity from tangy fish sauce, và the sour from the tamarind pulp.

This is bầu cooking at its best. The ingredients are first mashed into a paste & cooked down into a sauce & then a whole fish is coated in it before being deep fried & topped off with cilantro, chiles & lime juice.



To make this a little more practical for the every day, I combined the three-flavored sauce with the easier, healthier cooking technique of steaming fish in parchment (en papillote).

The overall concept is the same. Create the three-flavored sauce, but instead of deep frying a whole fish, gently steam smaller portions in parchment paper with vegetables for a quick and healthy week-night dinner.

Each package is lượt thích a mini-self container steamer that cooks & infuses everything together và creates an incredibly delicious sauce with very little work.

I lượt thích to serve mine with a bowl of jasmine rice or a small salad.



Know this: Choose quick cooking vegetables like mushrooms or cut others into thin matchsticks lớn ensure everything will be cooked by the time the fish finishes.

Xem thêm: Dehydrating Chicken (Step - 5 Important Tips To Follow To Prevent Dry Chicken

Thai Fish en Papillote
By Evan Kalman
Serves 4 as a light dinner
Ingredients4 large garlic cloves, crushed2 tablespoons chopped cilantro stems plus cilantro leaves for garnish1 shallot – chopped2-3 green bầu Bird’s Eye chiles1 tablespoon vegetable oil1-2 tablespoons of tamarind pulp1 tablespoon thai fish sauce (nam pla)1 tablespoon bầu light soy sauce (Healthy Boy brand)1 tablespoon plam sugar (or light brown sugar if palm sugar is not available)Pinch of freshly ground trắng or đen pepper4 portions (4 oz each) fish of your choiceSeasonal vegatables such as mushrooms, zucchini, or bok choy – cut into small wedges or matchsticks1 lime – cut into thin rounds2 scallion – thinly sliced on the bias4 kaffir lime leaves (optional)2 stalks of lemongrass – root, upper two-thirds, & tough outter leaves of the stalk removed

Pre-heat an over to lớn 400 degrees. While the oven is heating, prepare the fish.

To make the paste: With a mortar & pestle (or food processor), lightly pound garlic, cilantro stems, shallot, and chiles with a pestle until a coarse paste forms. Heat a skillet with the oil over medium-high & fry the paste until fragrant, about a minute or two. Stir in tamarind pulp, fish sauce, light soy sauce, sugar và about 2 tablespoons of water until combined. Bring khổng lồ a boil then lower heat to lớn a simmer. Reduce sauce until thickened and let cool.

To cook the fish: Evenly spread the paste over the fish và set sauce aside khổng lồ marinate for 10 minutes.

Fold four 15″ square pieces of parchment in half. Starting at the fold of each piece, cut into a half-moon shape. Once unfolded you should have 4 circular pieces of parchment about 15″ in diameter.

Place a piece of fish skin-side down next khổng lồ the crease on each piece of parchment. In the following order, đứng top each fish with: một nửa cup of your choice of vegetables, about 1 tablespoon of the sliced scallions, 2 slices of lime, 1 kaffir lime leaf (if using), và half of a stalk of lemongrass.

Fold the other half of parchment over fish. Starting at left-side make small, tight overlapping folds along the edges to seal the “package.” Twist both ends and tuck under khổng lồ seal completely.

Place each package on a large rimmed baking sheet & roast for about 12 minutes, depending on the thickness of the fish.

To serve, transfer each package khổng lồ a plate, slit with a knife and carefully open. Garnish with reserved cilantro. Serve with steamed rice.

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