Fish sauce, otherwise known in Tagalog as “patis”, is a very common ingredient in my household. Often substituted for salt, fish sauce is extremely salty thanks to its fermentation process, which typically involves fermented fish and seawater. Who knew?
My father, Rey, prefers to use Thai fish sauce. According to him, Thai fish sauce is “not as salty.”
Personally, I like fish sauce drizzled over a bowl of freshly diced tomatoes (kamatis). This side salad acts as a palette cleanser with my dishes. Fresh from the tomatoes, yet pungent from the fish sauce. Nothing beats it.
It’s also quite tasty paired with calamansi.
What do you use fish sauce with?