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Fish Sauce
Auch bekannt als: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
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Herkunft
Southeast Asia
🗄️
Lagerung
Refrigerate after opening
⏱️
Haltbarkeit
2-3 years
💡 Tipps & Tricks
- ✓Start with less than recipe calls for - you can add more
- ✓Quality matters - look for first press
- ✓Don't fear the smell - it transforms dishes
📖 Rezepte mit Fish Sauce
Cháo Lòng
Vietnam
2 hours 15 minutes
Chả Giò
Vietnam
1 hour 10 minutes
Nam Tok Moo
Thailand
30-35 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes
Ikan Tuna Asam Pedas
Timor-Leste
45 minutes
Massaman Curry
Thailand
2 hours 30 minutes
Myanmar Sour Fish Salad
Myanmar
25 minutes
Kiribati Coconut Crab Stir-Fry
Kiribati
45 minutes
Cambodian Grilled Pork Neck
Cambodia
50 minutes
Spicy Shrimp and Eggplant Curry
Myanmar
55 minutes
Samlor Korkor
Cambodia
1 hour 15 minutes
Mine Frite
Mauritius
45 minutes
🔄 Alternativen
- Soy sauce + anchovy paste
- Worcestershire sauce
🍽️ Passt gut zu
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