又名

Nam Pla（在泰国）；NUOC MAM（越南）

What is it?

This pungent amber-brown liquid is a mainstay in Southeast Asian cooking. Known as nam pla in Thai and nuoc nam in Vietnamese, fish sauce imparts a distinctive salty flavor to many of the region’s dishes. Though its aroma is strongly fishy straight from the bottle, cooking mellows it considerably, as does combining it with other assertive ingredients, like lime juice, chile, and garlic.

鱼露是由新鲜捕获的鱼制成的，这些鱼太小，无法大量饮食，例如凤尾鱼。将鱼包装在陶器容器中的盐层之间。将竹垫放在最后一层上，并用重量放置以将鱼固定在适当的位置。然后，它们被密封的上衣覆盖，并放在温暖的阳光明媚的地方，在那里他们要发酵九个月和一年。当鱼分解时，它们会产生一种棕色的液体（鱼酱），该液体从容器底部的柱子上排出。

如何选择：

你可以找到在米鱼酱ost supermarkets, but an Asian market will offer more brands to choose from. As with olive oil, there are several grades of fish sauce. High-quality fish sauce, which is the first to be drained off the fermented fish, is usually pale amber, with a more delicate and balanced flavor; premium-grade fish sauce, such as Three Crabs or Phu Quoc brands, are best in dipping sauces. For cooking, stronger-flavored, lower-grade brands, such as Squid or Tiparos, which are made from a secondary draining, work fine. Fish sauces bottled in glass taste better and last longer than those packaged in plastic.

如何准备：

对于烹饪，您可以直接使用鱼露，但切勿将其添加到干锅中，或者气味会压倒。

如何存储：

冷藏，它保存了几个月；当它变黑或结晶时，丢弃它。

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