Has anyone tried substituting anchovy syrup for nam pla ( thai fish sauce) in any recipe ( traditional or otherwise) ?

  • 2264 views
  • 6 Comments

6 Comments

Review our Code of Conduct
Don't send me emails about new comments
Amanda Hesser
Amanda Hesser October 3, 2010

Where do you get anchovy syrup? I've never heard of it.

Review our Code of Conduct
Don't send me emails about new comments
porchapples
porchapples October 4, 2010

Chefshop.com

Review our Code of Conduct
Don't send me emails about new comments
porchapples
porchapples October 4, 2010

I bought some and now am trying to find ways to use it.

Review our Code of Conduct
Don't send me emails about new comments
porchapples
porchapples October 4, 2010

( it is traditionally used in Italian cuisine, e.g. tossed with pasta or as a substitute for anchovies, though I haven't a clue as to how much to use)

Review our Code of Conduct
Don't send me emails about new comments
Gale
Gale October 4, 2010

Its also called 'garum' - it's the same idea as nam pla but more intense. Zingerman's in Ann Arbor also carries it. It's interesting stuff with a very long history; fermenting little fish has been going on a long time. Use a light hand - you can always add a bit more.

Review our Code of Conduct
Don't send me emails about new comments
Jon Palmer
Jon Palmer October 4, 2010

I believe anchovy syrup is also called "colatura," and can be found in small bottles (usually 200mL or so) in stores that carry a lot of specialty food ingredients. I know one can find it online at zingermans.com, which has been featured in Food52 in their "The Shop" section several times. I have been extremely satisfied with products ordered from Zingerman's.

Review our Code of Conduct
Don't send me emails about new comments
Showing 6 out of 6 Comments Back to top
Recommended by Food52