Thai Fish Sauce - Kosher/ Easy Style

From: Cremon

On Oct 14, 2008

At some point, fish sauce makers in Thailand will begin to seek certifications through the Union of Orthodox Congregations or some other kashrut certifying agency. Until then, people will have to rely on recipes like this one. I lived in Thailand for many years and am familiar with how it should taste and how it is made. I have no doubt that most of the major brands (Golden Boy, Tra Chiang or Tiparos) would meet the requirements but the Thai vendors need to respect the fact that many Jewish consumers will want to see the mark on the bottle before accepting the product as kosher. This recipe is passable (but has a much stronger anchovy flavor than the real thing. In terms of palatability, I would rate this recipe a 4, but in terms of authenticity in flavor for making a real Thai dish, I had to give it two stars which is why the final mark is 3 stars out of 5. I personally do use Thai fish sauce for my own coking only as I trust that it would be considered kosher under Kashrut laws.

From: Chef #897162

On Jul 27, 2008

The anchovy is overwhelming,otherwose pleasant.

From: Mirj

On Mar 25, 2003

Thank you thank you thank you!!!! I can find kosher Thai fish sauce but am not happy with all the unpronounceable ingredients on the label. I made up a batch of this the other day, had some last night mixed with some grilled salmon and sauteed spinach. Not exactly Thai, but delicious nonetheless! A perfect low-carb dinner! Thanks, Aviva, I have so many ideas now what I'm going to do with this stuff!