[Pesca / Halal] Premium Fish Sauce

Makes-everything-taste-better ingredient

(Exclusively sourced) My biggest everyday cooking secret: replacing salt with "quality" fish sauce. The pungent, salty, umami fish sauce provides both depth and subtlety when blended with other ingredients. Our fish sauces are made inPhan Thiet, one of the two best fish sauce producing areas in Vietnam.

A little fish sauce goes a long way so it’s an investment.
The “N(number)” on the label indicates protein content: the higher the number, the better it tastes. Here is how I use fish sauce:

  • Add to Thai curries and Pad Thai
  • Mix it with sugar, fresh red chilli, lime juice, garlic, and water to make dipping sauce and dressing
  • Use as a substitute for anchovies in Caesar salad dressing, pizza and pasta
  • Add to stews and pasta sauces that feature a tomato or cheese base
  • Savoury rice-based dishes such as fried rice, risotto, paella or biryani
  • Soups, stews, curries and braises to season and skip the salt
  • Marinades for meat, seafood and vegetables
  • Egg omelettes, scrambled, frittata, and of course fried eggs

Anchovy, water, salt, sugar (allergen: fish)

  • Origin: Vietnam
  • Shelf life: Technically 24 months. But it doesn't go off due to the high sodium level. 
  • Storage: Cool, dry, dark place. Refrigerate after opening
  • Packaging: Recyclable, reusable glass bottle
  • Packaging return: Receive R5 credit per glass bottle returned

Order Processing

  • Takes 1-2 working days

  • Urgent orders: WhatsApp us

Collection

  • From our studio in Midrand, by appointment only

  • Collection: Mon - Fri 8am - 5pm, Sat 8 - 10am & 2 - 4pm (Close on public holidays and festive seasons)

Delivery: JHB & PTA only

  • Fee: R120

  • Standard delivery: 1 to 2 working days

  • Note: Frozen products are not available for delivery. Collection only.

For full details: click 👉 Shipping Policy

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Customer Reviews

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A
Andrea Shine
Such a versatile ingredient.

Who knew fish sauce could be so versatile? I attended the Vietnamese Street Food class where Rany made the suggestion of using fish sauce in the place of salt for seasoning. GAME CHANGER! I now use it in almost all of my sauces for a little punch of flavour. From Italian food to Asian food, this stuff takes it to the next level.