Nam Pla (Thai Fish Sauce – Traditional Fermented)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesFishSauceThailandFermentedUmamiFromScratchEssentialAsian
Nutrition (per serving)
15Calories
3 gProtein
0 gCarbs
0 gFat
0 gSugar
2800 mgSalt
Ingredients
- 1 kg Fresh small anchovies or krill (whole)
- 300–400 g (30–40% of fish weight) Sea salt (non-iodized)
Method
- Layer fresh small fish and salt in a clean, food-grade plastic or ceramic container (start and end with salt layer).
- Press down firmly with a weight (clean stone or water-filled jar) to keep fish submerged in brine.
- Cover loosely with cloth or lid (allow gas to escape) → store in cool dark place at room temperature.
- Ferment 6–12 months minimum (stir every few weeks first month, then monthly) — liquid turns dark amber, strong fishy smell develops.
- After desired fermentation time, strain liquid through fine cheesecloth → press solids to extract maximum sauce.
- Filter again through coffee filter for clarity → bottle in sterilized glass containers.
- Refrigerate after opening — traditional Thai fish sauce with deep umami flavor.
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Bmarchai Recipes
Flavored Nut Butters – Chocolate Hazelnut Spread
620 kcal · 14 g proteinLasagna Bolognese
980 kcal · 98 g protein
Basic Whole Wheat Pasta Dough (Egg-Based)
280 kcal · 12 g proteinSopa de Elote
920 kcal · 90 g protein
Harissa (North African Chili Paste)
80 kcal · 2 g protein
Cinnamon Bun Protein Pancakes
480 kcal · 54 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.