Thai Fish Sauce Recipe
This authentic Thai Fish Sauce Recipe (Prik Nam Pla) blends vibrant chilies, garlic, cilantro stems, fish sauce, lime juice, and a touch of sweetness, creating a bold, umami-packed condiment perfect for seafood, meats, vegetables, or rice dishes. Quick and flavorful!
1 Servings
Ingredients
- 6 green bird’s eye chilies roughly chopped
- 6 red bird’s eye chilies roughly chopped
- 8 garlic cloves roughly chopped
- 5 tablespoons finely chopped coriander cilantro stems
- 1 tablespoon oyster sauce
- 3 tablespoons fish sauce
- ½ cup 125 ml freshly squeezed lime juice
- 2 tablespoons granulated sugar
Instructions
Prepare the Aromatics:
- In a mortar and pestle, combine the green and red bird’s eye chilies, garlic cloves, and coriander stems. Gently pound the mixture until it forms a coarse, chunky paste. Alternatively, a food processor may be used, though care should be taken not to over-purée the ingredients.
Incorporate the Liquids:
- Transfer the aromatic paste to a mixing bowl. Add the oyster sauce, fish sauce, freshly squeezed lime juice, and granulated sugar. Stir thoroughly until the sugar is fully dissolved, ensuring a balanced combination of salty, tangy, sweet, and spicy flavors.
Adjust to Taste:
- Taste the sauce and make any necessary adjustments. If a saltier profile is desired, add additional fish sauce. For extra acidity, incorporate more lime juice, or increase the sugar for a sweeter finish.
Rest and Serve:
- Allow the sauce to rest for 15–20 minutes at room temperature to enable the flavors to meld. Serve as a dipping sauce or drizzle over fish, meats, vegetables, or rice dishes.
Notes
To make this Thai Fish Sauce Recipe gluten-free, ensure that both the fish sauce and oyster sauce are certified gluten-free. Some brands may include wheat-based additives, so checking ingredient labels is crucial. Popular gluten-free options for fish sauce include Red Boat, while certain oyster sauces are available in gluten-free varieties.