Fish sauce
Local name
Nam-plaa-dee Nam-plaa-sod
Various fresh water fish, brackish water and sea water fish, and salt.
Fish normally used:
Corica argentius (Siu-kaew)
Corica soborna, Stolephorus indicus, Stolephorus commersonii (Sai-ton)
Trissocles setirostris (Ngaa)
Clupeoides sp. (Ka-tak)
Rasbora sp. (Siu)
Stolephorus sp. (Maeo)
Rastrelliger brachysma (Too)
Crossocheilus sp., Cirrhinus sp., Labiobarbus sp.,
Osteochilus sp. (Soi)
Fermentation: 18 months.
Storage life: 2 years.
Production: On an industrial scale; exported to ASEAN countries, USA and Europe.
Properties: Clear, yellow or brownish yellow colour, salty and fishy aroma.
Bacillus sp. Micrococcus sp., Pediococcus sp., Staphylococcus sp., Sarcina sp.
1. Wash fish and put in wooden or cement tanks with salt. The ratio of fish to salt is from 5:1 to 1:1. Place a weight on the TOP to keep the fish below the brine all the time. Leave the fish 5 to 18 months. A clear liquid forms, which is skimmed off the TOP or drained through a spigot near the bottom of the container. Filter the liquid and expose to the sun until ripe. The sauce is stored in bottles or earthen ware jars.
2. After the first liquid has been drawn off, the residue is extracted up to 3-4 times with concen trated brine to make a lower grade product. The extracts are mixed with different amounts of the first genuine liquid to produce different grades of sauce.
In every Thai dish Nam-plaa is the main flavour as it is added in cooking or at the table. It is also used to make a dipping sauce.