Patis (fish sauce)
Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce. Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila. Fish is fermented with salt and water in large vats; the strained liquid becomes patis. There are legal standards for a liquid to be considered as patis in the Philippines.
I normally don’t keep more than one bottle of patis in the house but, lately, the quality has been erratic. I figured I might as well try different brands, compare, then decide afterwards which is best for all-around cooking.
Some recipes where patis figures prominently:
- Pesang isda
- Pinatisang manok
- Ginataang puso ng saging (banana blossom in coconut cream)
- Chicken and misua soup
- Pancit miki (habhab)
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6 Responses to “Patis (fish sauce)”Trackbacks
Some related discussions...[...] 1 small onion, thinly sliced 12 to 15 baby corn, cut and boiled 2 tbsps. of oyster sauce 1 tbsp. of patis (fish sauce) 2 tbsp. of Kecap manis freshly ground pepper chopped onion leaves for [...]
[...] 400 grams total) ginger 1 tsp. of crushed galangal 2 stalks of lemongrass 1 tbsp. of tamarind pulp patis (fish sauce), to taste 3-4 chilis (I used finger chilis or siling haba — I was too chicken to use siling [...]
[...] a thumb-sized piece of ginger 1 onion, peeled and chopped 150 g. of enoki (golden needle) mushrooms patis (fish sauce) salt freshly-ground pepper 4 tbsps. of chopped onion leaves 4 tbsps. of vegetable cooking [...]
[...] of firm tofu (read my related entry on Masoya Japanese firm tofu) liquid seasoning (I recommend patis, Knorr or Bragg) 2 tbsps. of chili garlic sauce 1/4 c. of vegetable cooking [...]
[...] tbsps. of patis 2 tbsps. of rice wine vinegar 2 tbsps. of white sugar 1 tsp. of sesame seed oil freshly ground [...]
[...] (skin on) 1 whole garlic a bunch of spring onions (onion leaves) a bunch of wansuy (cilantro) patis freshly ground black pepper 2 tbsps. of cooking [...]