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Sweet fish sauce (nahm pla waan)
Makes 250g Sauces and accompaniments
Ingredients
- 250g palm or brown sugar
- 1/4tsp shrimp paste
- 3tbsp fish sauce
- 2.5cm piece cassia bark, toasted
- 1 star anise, toasted
- 2 dried bird’s eye chillies, toasted
- 1tbsp dried shrimp
- 1tbsp fried shallots (see Cook’s note)
- 1tbsp fried garlic (see recipe linked if making your own)
Method
Make the sauce at least 2 hours, and up to 24 hours, before using. Heat the sugar with 2tbsp water in a large pan over a low heat until the sugar has completely dissolved. Add the shrimp paste, fish sauce, cassia bark, star anise and dried chillies, then bring to a simmer and cook for 5 minutes or until slightly reduced.
Test the consistency by spreading a small amount on a plate and chilling it in the fridge for a few minutes; it should be tacky and sticky but not too firm. Simmer for longer, or add water, as necessary to achieve the right consistency.
Stir through the dried shrimp, fried shallots and fried garlic, then transfer to a container and leave to infuse for at least 2 hours or up to 24 hours. The sauce will keep indefinitely in an airtight container in the fridge.
COOK’S NOTE If making your own fried shallots, follow the recipe for fried garlic and fragrant garlic oil, swapping garlic for 200g shallots, peeled, halved lengthways and finely sliced.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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