Traditional Chinese Thai fish sauce: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Thai fish sauce. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2089 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Thai fish sauceIn Thailand, everyone knows the delicious taste of fish sauce. It is one of the condiments commonly used by Thai people when cooking dishes.The fish sauce tastes salty and extremely delicious, with a slight fishy smell of fish and shrimp. Rich in calcium, iodine, protein, fat and other minerals, it can be eaten in the same way as soy sauce.The production of fish sauce in Thailand has a long history. The earliest consumption of fish sauce in Thailand began during the reign of Emperor Panarai of the Ayutthaya Dynasty (1656-1688 AD). It is said that due to the abundance of fish in Thailand, the prices of many small fish are extremely low, and the uneaten fish are often used to make fish sauce. …
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