Chin Chin’s Sweet Fish Sauce from Chin Chin the Book is a handy sauce to keep in the pantry. Basically, it’s all the “neat” ingredients that makes up THAT heavily Thai-accented flavouring in some or rather most of their dishes. So, thanks to Benjamin Cooper, this is no secret anymore 🙂
There are many fish sauce brands in the market and each brand has a different level of saltiness and umami. In the book, Chin Chin uses Megachef Premium Fish Sauce brand and I use Squid brand – a brand easily found in Coles or any Asian Grocer. If you want to find out which commercial fish sauce brands to buy and their taste level, you can check out the Thai Fish Sauce Taste Test at SheSimmers. It’s a fantastic article and you get to learn all about fish sauce 🙂
Sweet Fish Sauce (adapted from Benjamin Cooper’s Chin Chin the Book)
Makes 1 1/2 cups
40-50g palm sugar, grated
1/4 cup water
2/3 cup fish sauce, adjust to preference and taste
1 stalk lemongrass (white part only), sliced
2 knobs galangal, chopped
1/4 bunch of Thai basil leaves, leaves plucked
10 kaffir lime leaves, sliced
1 shallot, sliced
1/4 bunch coriander root, chopped
1. Pour the grated palm sugar into a saucepan and mix with 1/4 cup water. Over low heat, stir until sugar dissolves.
2. Add the remaining ingredients and bring to a boil. Lower the heat and simmer for another 5 minutes to reduce the sauce. Test the flavouring and adjust the sweet/saltiness according to preference.
3. Remove from the heat and set aside to cool. Strain and keep in an airtight jar in the fridge for use later.