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Question for all the Thai Food geniuses out there

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Hi there!
So, in a momentary lapse of judgement I brought a bottle of Fermented Thai Fish Sauce. Not the good old Squid Brand fish sauce that we see all over the place. Rather, a jar of cloudy fermented pickled gourami sauce. I remember seeing it a couple of times in David Thompson's book, and have mainly come across it as an condiment to Som Tam.

Has anyone had any experience using this stuff? Can it be eaten raw? Would it be nice as as a sub. for shrimp paste/regular fish sauce in a Thai Curry?
Not quite sure what to do with it!
Ps. This is the product I brought:
http://www.thaifoodshop.co.uk/en/pant...
(its 80% gourami and 20% anchovy fish - so not the pure Pla Ra)

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  1. Get your hands on Pok Pok, by Andy Ricker. I just read it cover to cover, and saw many mentions on the fermented fish sauce you describe as an ingredient in recipes.