This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually, squid, crabmeat, ham, chicken, or any other kind of animal protein that the cook has on hand goes with the rice. Instead, I use tofu and vegetables in my version. The rice, garlic, and fish sauce are the most important parts. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Rice is a versatile blank canvas that can be transformed into a mouthwatering experience with the right sauces and seasonings. One sauce that may seem unorthodox yet delivers an incredible flavor punch is fish sauce. But can you put fish sauce on rice? The answer is a resounding yes!
Fish sauce can add a savory umami flavor to rice that takes it from bland to brilliant. However, fish sauce is also intensely flavored on its own, so it requires some special considerations regarding how much to use and how to balance its taste. In this article, we’ll explore how fish sauce can enhance rice, tips for using it, and some sensational recipes to try. Let’s dive in!
What is Fish Sauce?
For those unfamiliar, fish sauce is a liquid condiment made from fermented fish that is hugely popular in Southeast Asian cuisines. It has a very distinctive aroma and a strong salty, savory flavor with sweet undertones. The umami taste comes from the high levels of glutamates in the fermented fish.
Fish sauce is used in small amounts as a seasoning and cooking ingredient. It provides a flavor base for many Thai, Vietnamese, Cambodian, Laotian, and Filipino dishes. Some of the most well-known versions include nuoc mam from Vietnam and nam pla from Thailand.
Why Use Fish Sauce on Rice?
Adding a splash of fish sauce to rice amplifies its flavor exponentially The savory saltiness balances beautifully with the bland neutrality of plain rice It adds a lovely depth and roasted complexity similar to soy sauce but with its own unique brininess,
Fish sauce also packs a nutritional punch. It contains protein from the fish along with vitamins and minerals like vitamin B12, iron, and zinc. The fermentation process preserves these nutrients.
So fish sauce can transform boring rice into something special and give you a health boost at the same time!
Tips for Using Fish Sauce on Rice
While fish sauceoffers booming flavor, it also has its challenges. Used improperly, it can overpower a dish and lend an unpleasant fishy taste. Follow these tips to use fish sauce successfully:
-
Use Sparingly Only a small amount is needed, usually no more than 1-2 teaspoons for 3-4 servings of rice.
-
Add It Near the End: Mix in fish sauce right at the end of cooking. This prevents the sauce from becoming bitter.
-
Use Your Nose: Fish sauce aroma is very strong, so smell it and adjust amounts based on the intensity. Let your nose guide you.
-
Balance It Out: Combine fish sauce with sweeter ingredients like carrots, pineapple, or sugar. The sweetness balances the saltiness.
-
Dilute It: You can mellow out the flavor by dissolving the fish sauce in a bit of water or lime juice before adding it.
-
Buy Quality: Not all fish sauces are equal. Splurge on a high-quality, nuanced product for the best flavor.
Follow these tips, and fish sauce will add its magic to rice without overdoing it.
Delectable Fish Sauce Rice Recipes
Now that we know how to use fish sauce with rice, let’s look at some tempting recipes that showcase this combination:
Thai Pineapple Fried Rice
This tropical twist on fried rice gets flavor from fish sauce, lime, cilantro, and pineapple. The sweet fruit tames the fish sauce perfectly. Crispy veggies and protein make it a complete meal.
Vietnamese Lemongrass Shrimp & Rice
Lemongrass, garlic, chili, and fish sauce flavor a rice bowl topped with juicy shrimp. It’s fresh and zesty with a hint of heat. Bean sprouts add crunch.
Filipino Garlic Fried Rice
In this Filipino-inspired dish, garlic, fish sauce, and scallions infuse rice with flavor. Grilled pork or shrimp on top takes it over the top. It’s savory comfort food at its finest.
Thai Basil Rice
Fragrant Thai basil and fish sauce spice up jasmine rice. Top it off with a fried egg for an easy, flavorful meal. The yolk’s richness offsets the sauce.
Cambodian Fish Amok Rice Bowl
In this Cambodian favorite, a curry-coconut sauce made with fish sauce coats bites of fish and rice. Vegetables add fresh contrast. It’s sublime!
As you can see, fish sauce jazzes up rice for a mouthwatering meal. This umami flavor bomb enhances Asian-inspired rice dishes as well as everyday plain rice.
Frequently Asked Questions About Fish Sauce and Rice
If you’re new to the fish sauce and rice combo, you likely have some questions. Here are answers to some common FAQs:
Is it weird to put fish sauce on plain rice?
It may seem unconventional, but it’s surprisingly delicious! The saltiness and savoriness of the sauce balances and boosts the rice’s mild flavor. It’s very popular in Southeast Asian cultures to drizzle or mix a little fish sauce into rice. Give it a try!
What kind of fish is used in fish sauce?
Fish sauce can be made from various fish, most commonly anchovy, mackerel, or other small, oily fish. The specific fish varies based on the region and brand. These small fish work well because they’re very high in protein and glutamates.
Is fish sauce the same as nuoc mam?
While nuoc mam is the Vietnamese name for fish sauce, the terms are sometimes used interchangeably. However, traditional nuoc mam is made solely from anchovies fermented with salt. Other fish sauces may include other ingredients.
Is fish sauce very salty?
Yes, it’s quite salty, even more so than soy sauce. That’s why restraint is key when adding it to rice. Start with a teaspoon and add more gradually as desired. The salty flavor mellows a bit during cooking.
Can I use anchovy paste instead of fish sauce?
Anchovy paste makes a decent substitute but lacks the depth of flavor of fish sauce. For 1 teaspoon of fish sauce, use 1/2 teaspoon anchovy paste mixed with 1/2 teaspoon water. Reduce salt in the recipe to compensate.
Bring On the Fish Sauce and Rice!
Adding a splash of delicious umami flavor from fish sauce can take your rice up a notch. Use a delicate hand so the sauce enhances without overpowering. It mixes beautifully with rice in Asian-inspired fried rice, pineapple rice, curry dishes, and more.
So don’t be afraid to drizzle on this flavor booster the next time plain rice is on the menu. Your taste buds will thank you! Let us know if you try any of the recipes, or if you have your own favorite way to use fish sauce with rice.
Private NotesLeave a Private Note on this recipe and see it here.
This recipe is one of my favorites. However, 8 cloves of garlic is total overkill. I usually go with 2-3 cloves and its still plenty garlicy without burning your mouth for a week. Also, I use two carrots instead of one and I pass on the cilantro. Do not pass on the cucumbers, though — they are the secret key to this recipe. However, I strongly recommend cutting them in julienne as opposed to slicing.
This is a great dish for a quick dinner. Make sure your get all the moisture out of the tofu. Then, it fries up nice and crisp. I use extra firm.
It was only the sweet chili sauce (not the chile paste) that I could find at Whole Foods. Is that right, or is it a hot chili sauce?
My family loves this recipe. We adda whole bunch of extra vegetables. Its a great way to use the stalks of broccoli, if you usually only prefer the heads. You cant go wrong with tossing in some mushrooms too. We used extra garlic and loved it. Of course, we are firm believers that you can never have too much garlic. Using less is tantamount to sacrilege in our household.
Sweet Chili Sauce is not it. For the chili sauce you can go with Sriracha or Sambal Olek.
Put a fried egg on top for perfection! Like in Thailand !
Fried rice tastes better with rice that has been cooked a day or two ago. This is because the rice dries out a bit in the fridge, which makes it crispier and less sticky. So I suggest to only make this recipe if you have leftover rice. It is a good way to use up extra if you made a lot for another meal.
I made this with Thai chili paste and Thai fish sauce. It was absolutely delicious. Before adding the shrimp, I sautéed them in a different pan so they wouldn’t cook. I took the advice of one of the commentators and only used 3 cloves of garlic. I used two medium carrots which was perfect amount. A very tasty and very easy meal to make.
I used a whole pound of tofu to get more protein into vegetarians. Next time, I might add some napa cabbage for extra fiber. Thai basil would also be nice. We loved this recipe and it was a good change from my typical sesame/soy flavored fried rice.
This might be the best stir fry Ive ever made. Really awesome flavors and textures. I did use chilled rice since that is what other fried rice recipes generally call for. Would be nice to know if that step is necessary. For the chile sauce, I had sweet chile sauce and chile garlic sauce on hand. I used the chile garlic sauce but some liked the sweet sauce as a condiment on the side. My big sauté pan worked fine, but a lot of rice flew out of it when I tried to break up the cold rice.
This was a big hit with my family. I used about 8 ounces of chicken instead of the tofu. Could definitely use more carrots. Used grape tomatoes that stayed firm after cooking. I didn’t use the cucumber or cilantro that were supposed to be on top, but it didn’t seem like it was missing anything.
We loved this. Like other people have said, I added mushrooms, 4 cloves of garlic, and a whole block of tofu. I seasoned the tofu with salt and pepper and cornstarch, then pan-fried it before starting the stir-fry to get a nice crisp outside. I then put the tofu, cilantro, cucumbers, and leeks I had fried in the oil on top of the rice. Great flavor!.
Chopped peanuts on top make it perfect.
Chilling the rice is necessary for best cooking and finished texture. You can cook the rice, spread it out on a sheet pan, let it cool, and then put it in the fridge to get cold. Dont cover so as to allow excess moisture to evaporate. If you need to keep it overnight or longer, take it off the sheet pan and put it in a container at least two hours after it’s fully chilled. Cover and return to fridge till needed.
Even though fried rice is a given, this recipe taught me how to make it taste more like the takeout version.
Excellent. Made with leftover rice and pork larb (skipped tofu, carrots, etc. ) from previous day. Would definitely do it again!.
Delicious. When I marinated the diced tofu in orange juice and two tablespoons of soy sauce, I forgot to add the fish sauce. If I had, there would have been too much salt.
With 4 tablespoons of canola or vegetable oil as the first ingredient, how can this be called “healthy”? Not even 1 tablespoon of any vegetable oil is healthy, let alone canola oil!
I made this this evening. A trip to the market this morning came in very handy. Living in the deep south of Italy has ingredient challenges. Luckily, I found Thai basil instead of limes or cilantro. The steps in the recipe made the dish taste great. Thanks!
This was disgusting. Who puts 5 cups of rice in with that few ingredients. Waste of food. Threw it away.
My go-to fried rice dish. Everyone loves it.
Way too much rice. Overwhelmed my wok so had rice everywhere. As well as the green onions and carrots, I added snap peas, green beans, and eggplant to empty out the fridge. Full 8 cloves of garlic; I added more vegan fish sauce and sriracha to compensate for added volume. I think it was missing a sweet note. In my Indonesian fried rice recipe, I use molasses and brown sugar, and I think it would be good to add more.
The family loved this, but I would prefer a higher flavor profile. A bit bland. Maybe a jalapeno slice or two. More raw chopped ginger. Some Thai basil or even regular basil. I dressed the cukes with rice wine vinegar, sesame oil, chopped scallion & a few chili flakes. Definitely needed!.
I used Siracha tofu from Trader Joe’s and skipped the Thai chili sauce. It turned out great. Also added the TJs chili onion peanuts for garnish, it was awesome.
Broccoli is great add on. Brown rice works really well.
The 10 minute thing is kind of false advertising. As other people have said, you should do the rice at least the day before so that it has time to dry out. Before I did this, I made fresh rice, which takes 15 minutes longer and makes the fried rice mushy. Great flavors though!.
Because that was all I had left, I added two tablespoons of fish sauce. I also had to add at least that much more soy sauce. I added some frozen peas because I had them, along with the whole package of tofu and two carrots. I know that these additions would make it taste better, but it was still pretty bland. If you want your fried rice to stand out, you must add cucumber, lime, and cilantro.
I used a third of the fish sauce, half of the garlic, and eight ounces of canned crab meat for the protein. DELICIOUS!.
Excellent! Added extra veggies and fish sauce . Everyone loved it. Had it with pork skewers with peanut coconut sauce.
Jasmine rice clumped. The dish did not have the correct texture to mimic fried rice. Felt that the dish was bland. Private notes are only visible to you.
or to save this recipe.
Ratings5 out of 51,364 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.