Fish Sauce

Pungent, salty, and incredibly savoury. On its own, the smell is aggressive and the taste is sharp. Once cooked or diluted, it mellows into a rich, earthy funk that provides a massive hit of umami. It acts as a volume knob for other flavours.

Fish sauce gives you a good whack of protein and various B vitamins for energy. It's got iodine and phosphorus too, which help your body get energy from food and keep your bones in shape.

Most importantly, it's packed with flavour. A little goes a long way, so you often end up using less salt overall, which isn't a bad thing.

Look at the label. You want a short ingredient list: just anchovies and salt. Some have a little added sugar, which is fine, but avoid anything with fillers, colours, or flavour enhancers.

The liquid should be clear and a deep reddish-brown. If it looks muddy or black, leave it on the shelf. Higher protein content usually indicates a higher quality, more concentrated sauce.

Keep it in a cool, dark cupboard. It doesn't technically need to be refrigerated because the high salt content acts as a natural preservative, but chilling it can help slow down the darkening of the colour.

Always wipe the crusty bits off the cap before closing it, or the lid will eventually glue itself shut forever.

Use it anywhere you need a salt kick with depth. It is essential for Southeast Asian stir-fries, curries, and dressings, but it also works wonders in Western cooking.

Add a splash to shepherd’s pie, bolognese, or gravy. It doesn't make things taste like fish; it just makes them taste more like themselves. Always add it towards the end of cooking to keep the flavour bright.