Tra Chang Fish Sauce, Gold Label, 7 oz bottleAdd to cart7oz - $4.59
We are now shipping "the best of the best" Tra Chang Gold Label. This has been aged two years in the finest conditions, unlike standard high quality fish sauce which is aged 8-12 months. We are certain that this is the finest fish sauce you'll find anywhere. You will enjoy the relatively mild aroma, beautiful amber color, rich taste and crystal clear--total absence of any sediment in the bottle.>
Tra Chang is known as having the best quality, using premium fish and method of production. See our photo tour of Tra Chang's 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: 70% anchovy fish, 29% salt, 1% sugar. Product of Thailand.>
Tra Chang 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 Tra Chang brand premium quality shrimp paste.
Here are some popular Thai recipes using fish sauce
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.
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.
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.
Here are some other fish sauces available at ImportFood.com