This is a home-made kosher substitute for Vietnamese (nuoc mam) or Thai (nam pla) fish sauce. To be honest it’s not a great substitute, but it’s acceptable if you need a kosher alternative or if you just can’t find it in your neighborhood.
Kosher Fish Sauce
Servings
Ingredients
- 1 tin anchovies in oil
- 1/4 cup olive oil
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon dry mustard
- 3 tablespoon soy sauce
- dash Worcestershire sauce
Instructions
- Warm the olive and sesame oil gently in a small saucepan over low heat. Add the anchovies and let them simmer. They will start to break apart; as they cook break them up futher with a stiff spatula. Cook 8 minutes then remove from heat and allow to cool. Whisk in the powdered mustard, followed by the soy and Worcestershire.
- Pour into a blender and blend a few seconds until smooth.
It is pretty available now throughout Israel, I personally just found a bottle while in Tel Aviv on Levinsky street.
I don’t know for sure, but definitely a few months should be fine.
Hi Jamie:
I am Anita Hajiof uncle. My Question is how long can you store home made fish sauce.
For recipes that call for fish sauce, I usually use one part rice vinegar to three parts tamari.
koshergourmetmart.com has carried kosher nam pla in the past and we hope to get more soon
We took a vegan Thai cooking class in Thailand so that we could bring the recipes back to our kosher kitchen. Our instructor substituted miso paste for the fish sauce.
But what I need is a kosher “fish” sauce substitute that I can use for fleishigs. So many chicken or meat curries to try that call for nam pla. What do you suggest other than soy sauce and lime juice mixed.
I did find kosher nam pla in Israel…but it’s only for parve or milchigs.
What store in Israel? My dtr in law is frum and my son is Thai. Thank you