Fish Sauce
Thai-Choice Fish Sauce
Fish sauce, or Nam Pla in Thailand, is an essential ingredient in Thai cuisine and cherished throughout Southeast Asia. It enhances and balances the flavors of almost every Thai dish, creating harmony and depth. With its savory fish aroma, it naturally blends with foods to deliver a complex, delicate fragrance and a rich, umami taste that elevates any meal.
Qualification :
- No MSG Added
- No Preservatives
- No Artificial Colours
- Low in Fat
@thaichoiceSpicy Beef Salad #BeefSalad #SteakSalad #ThaiFoodRecipe #BlackAngus Recipe: Thai Beef Salad Ingredients: Grain Fed Black Angus Tenderloin 200 g Lime Juice 3 Tbsp Thai-Choice Fish Sauce 2 Tbsp Thai-Choice Palm Sugar 2 Tps 3 Bird’s Eye Chilies (to taste) Sliced Shallot 1/2 cup Mint Leaves 1/2 cup Coriander Leaves 1/4 cup Spring Onions 1/2 cup Thinly Sliced Celery 1 cup Ground Roasted Jasmine Rice Directions: 1. Place the steak in a bowl. Add all the marinade ingredients and toss until the meat is evenly coated. Let it marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours. 2. Toast the jasmine rice in a dry skillet over medium heat, stirring occasionally, for 5–7 minutes until golden brown and fragrant. Let it cool, then grind or pound it into a coarse toasted rice powder. 3. In a small bowl, combine the lime juice, fish sauce, sugar, chili, and shallots. Stir until the sugar has completely dissolved. 4. Heat a grill pan or cast-iron skillet over high heat. Lightly coat the pan with oil. Pat the steak dry, then grill for 3–4 minutes per side, or until it reaches your desired doneness. (The author recommends medium, with an internal temperature of 57°C (135°F).) Transfer the steak to a cutting board and let it rest for about 5 minutes. 5. Slice the steak thinly against the grain and place it in a large bowl. Add the mint, cilantro, shallots, scallions, celery, dressing, and toasted rice powder. Toss everything together until well combined, then serve immediately.
