Good-quality fish sauce is rich and pungent, bold with the indescribable savoriness known as umami. It’s used liberally throughout southeast Asian cooking, and we use a little here and there to add body to a broad range of sauces, dressings, soups and stews. This bourbon barrel-aged rendition of our favorite brand, Red Boat, is mellowed by seven months of sitting in oak, so the earthy, meaty funk that one expects from any fermented fish product is beautifully balanced by a pronounced complementary sweetness. BLiS's product is also rounded out with soft notes imparted by the seven-month aging process: warming spices, vanilla, and fruit woods, as well as a subtle smoky depth.
BLiS Fish Sauce is best used in simple applications where it can be mixed with nothing more than lime juice and a pinch of sugar to make a delicious sauce for roasted salmon, haibut or scallops. Try it in the marinade of our Grilled Cilantro-Lime Skirt Steak, inspired by our travels in Cambodia; the fish sauce is a perfect complement for the black peppercorns in the Tuk Meric dipping sauce. We use the same tangy, peppery dressing for our Grilled Skewered Cilantro-Lime Shrimp.
Or try the barrel-aged sauce in our Thai Grapefruit Salad with Shrimp (Som Tom O) for an earthy and umami-rich counterpoint to the light, sweet elements in the dish.
Net Volume: 200 milliliters
Ingredients: Red boat 40°N Fish Sauce: fresh wild-caught black anchovies, sea salt
Allergens: Contains fish. No shellfish.