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Premium Quality Fish Sauce, Cock Brand, 7 oz bottle

Premium Quality Fish Sauce, Cock Brand, 7 oz bottle
Add to cart$5.89-7oz 

Cock brand is made in Thailand by Aroy-D to the highest standards.  This is a mild fish sauce made from natural ingredients.

We also offer this in a large 23 oz glass bottle

See our photo tour of a fish sauce facility, and learn how fish sauce is made.

All Natural. We recommend the 7 oz glass bottle. Store at room temperature in a cabinet away from sunlight.

Ingredients: anchovy fish, salt, sugar. Product of Thailand.

Our fish sauce was featured by Martha Stewart Living as their best choice, and they recommended ImportFood.com. We also offer a few other brands of fish sauce here.

We also offer premium quality shrimp paste.

Nutrition Facts

Nutrition Facts

Nutrition Facts

Nutrition Facts

Ingredients

Ingredients



Part of our Essential Thai Pantry Set

Essential Thai Pantry

Essential Thai Pantry

Here are some popular Thai recipes using fish sauce

Thai Beef Namtok Salad

We prepared this quickly using Lobo Namtok Seasoning Mix.  We also have a recipe to make Namtok from scratch.  Namtok means 'waterfall' in Thai so this is waterfall beef.  You may also be interested in our Mama Namtok instant noodles.

Be sure to use fresh shallots which are really important to this recipe.





 

Dumplings w/Pork Shrimp Ginger Sesame

Spectacular dumplings are easy to make.

Lots of ingredients involved but follow our detailed instructions & work sequentially; it won't take long to become an expert and amaze friends & family with your ability to make the best dumplings.

We enjoyed making this here with fresh young Hawaiian ginger but any ginger works well too.

This recipe makes about 15 dumplings.




Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below left) for others.


 

Fried Spring Rolls

These spring rolls can be made really quickly, as the filling is so basic and things are put together using eyeball rather than strict measurements. Fun to make and you can develop your own style.

We like making several dozen at a time then storing uncooked rolls in the freezer in a ziplock bag.


 

Firm Rice Seafood Soup

This is a masterpiece seafood soup. You might be surprised it came from your kitchen, with such a nice blend of elegant flavors and texture.  Here we demonstrate all the tricks to make it just right.  The slightly firm rice, rather than the typical mushy congee, makes it distinctive. The trick is to fry the rice when it's still dry, as we show here.


 

Spicy Thai Fish Cakes, 'Tod Man Pla'

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results. Get a good fresh piece of fish to ensure success. Also see our Thai Street Vendor video below left, for detailed guidance.


 

Chicken Satay, 'Satay Gai'

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time.

Here we demonstrate two versions, Version 1 is our favorite and one you can make in your kitchen without a charcoal grill. The chicken in both versions is prepared as you'd find in Thailand -- using thin strips, instead of thick cuts that restaurants outside of Thailand often serve for satay.

You can of course also make the same recipe as beef satay, pork satay, or prawn satay (large prawns usually deheaded and the skewer threaded lengthwise down the body).


 

Thai Spicy Ground Chicken and Toasted Rice, 'Larb Gai'

This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination.

It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish.

Larb is pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.


 

Thai Crispy Fish Topped with Chili Sauce, 'Pla Rad Prik'

This is a very spicy crispy fish that's surprisingly simple to make using just a few ingredients. It's best to use fresh red Thai chile peppers. Regarding the fish, here we used tilapia you can use any fish such as cod, catfish, trout, salmon, etc. We had the fish cleaned and gutted but left the head on. You may prefer to remove the head, or even use fish fillets -- it doesn't matter.

Note that when you've finished frying your fish, put it in the oven at 350F for 10 minutes or so as you prepare the sauce, as this will make it even more crispy.


Thai Sweet & Sour Sauce, 'Nam Jim Priao Wan'

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors.

Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky rice, and hard-boiled eggs.


 


 

Here are some other fish sauces available at ImportFood.com

 

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