Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.

Fish sauce is the single, most important flavoring ingredient in Thai cooking (also well-loved in Laos, Cambodia, Vietnam, Burma and the Philippines). Used like salt in western cooking and soy sauce in Chinese cooking, good-quality fish sauce imparts a distinct aroma and flavor all its own. Large bottle will get you on the right track to start making all of your favorite Thai dishes. Simply put: if it doesn’t have fish sauce, it can’t be considered Thai. We are proud to offer Tiparos brand, made by one of Thailand’s premier food companies, First Grade export quality. All natural.

Quick facts

  • Order more than one item and save on shipping.

Top reviews

The Drippings of Fermented Rotten Anchovies…

… were a basic flavoring ingredient in the cuisine of ancient Rome and Etruria, used as widely as The Chinese use soya sauce or the Americans use catsup. It may be something of a surprise that the same fish sauce is one of the necessary elements of the Southeast Asian cookery, from Burma to the Philippines. The clear pungent liquid is called ‘ngapi’ in Burmese, ‘nam pla’ in Thai, ‘nuoc nam’ in Vietnamese ‘yu chiap’ in Chinese, and ‘patis’ in Tagalog. Tiparos is a good brand, and this is a proper price.

The Thais serve “prik nam pla” as a condiment on the table for every meal. It’s simple ‘fish sauce’ with chopped Thai chilis, those little hot devils, and chopped coriander weed, commonly called ‘cilantro’ in parts of the USA. It’s indispensable. You can judge the authenticity of a Thai restaurant by whether you are served prik nam pla automatically, or have to ask for it, or can’t even get it. In the latter case, you are ethically authorized to walk out without paying your bill.

Likewise, any Thai or Vietnamese cookbook that doesn’t discuss the uses of fish sauce would be better reserved for starting campfires.

As I said, the Romans used the same stuff, which they called LIQUAMEN. My guess is that as the Empire was transformed by immigration from the north, especially via Gaul, fish sauce was replaced by sea salt and rock salt. The Haida, Tlingit, and Kwakiutl peoples of the Pacific Northwest used the oil squeezed from candlefish for a similar taste treat. That oil was so valuable as a trade item that wars were fought over it.

Soya sauce is NOT an adequate substitute, whatever your Betty Crocker cookbook says. But now you can get fish sauce anywhere you choose to live. I’m still getting accustomed to the implications of internet shopping. Imagine this: I can get a novel by Roberto Bolaños, a DVD opera by Monteverdi, and a bottle of Tiparos nam pla, all in one package delivered to my door by the US Postal Service.

AuroreUnion City, MI

I grew up on this brand

I love this brand of fish sauce, it’s tasty and not over powering. I did dock it a star because it contains sugar. Most fish sauces do I’ve only found one brand that doesn’t. other than that this nuc mam is awesome.
StasiaOakham, MA

The best fish sauce ever!

I was raised on this brand of fish sauce. To me, Tiparos is the greatest brand. You can’t get any better than this. Add a couple squirts to raw eggs, then scramble them in a pan, and eat with fresh, hot, white rice. That’s quick and delicious. We use fish sauce to cook all of our Thai meals and marinate beef and chicken for various dishes. For me, there is no other.
SeptemberNewport, OR

Authentic Thai Fish Sauce

If you are planning on making some thai recipes at home this is the best Thai fish sauce money can buy. Add some sugar, some water, mint cilantro and chilies and you’ll have a staple of Thai cooking, serve that dressing with Spring rolls, Thai noodles and even brussels sprouts and you’ll have a hit! Check out my blog for a nice recipe using that stuff.
MargeAlcolu, SC

Indispensible for Thai cooking

Here is a common recipe that shows the possibilities of fish sauce, Chicken and Holy Basil. This is my favorite version, there are many others.

Ingredients:
The proportions of ingredients are strictly to your taste. My wife and I will use one large chicken breast, a whole bell pepper and a medium onion. Too much chicken makes the dish too meaty for my taste, but as long as it cooks uniformly there’s no right or wrong.

1-2 boneless, skinless chicken breasts, cut into about 1″ strips pieces. I prefer all natural or organic, never frozen. It costs more but tastes much better. You can also add another chicken breast or two to scale up the recipe. If you prefer, you can also cut the chicken into julienne pieces or even 1-2″ cubes. It tastes great however you do it!
1 bell pepper, seeded and cut into thin strips. I prefer yellow, as it’s sweeter than green. If you want more vegetables, add another pepper or more onion. Just increase the sauce a little bit.
3-4 cloves of garlic sliced thin
1 small to medium onion cut into thin slices
1-2 jalapeno peppers, seeded and sliced thin. You can use Thai peppers or even serrano peppers if you like it more fiercely hot. The amount of pepper controls the heat. You can omit these if you don’t have the palate for spicy.
1 cup fresh basil leaves. If you can actually get Thai basil this is best, but any will do, the fresher the better. Feel free to add extra, particularly if you are increasing the amount of chicken and vegetables.
Sauce (this can be doubled or tripled quite easily, to increase the amount of sauce with your dish):
1 tbsp black soy (in Asian specialty shops)
1 tbsp sugar
1 tbsp white vinegar
1/2 to 2 tbs Tiparos fish sauce – The amount you use really controls the flavor of the dish. If you want it more authentic, use the higher amount; if you want it more tame, the smaller amount.

Directions:
1. On medium high heat, heat about 2 tbsp cooking oil in your wok until hot
2. Add peppers, garlic and onion. Saute a few minutes until they soften
3. Add chicen. Saute until almost cooked through. If you use previously frozen chicken, or over cook at this point, the chicken will be tough.
4. Add sauce and saute until chicken it is just cooked through.
5. Turn off heat. Add basil leaves, and stir until they wilt.
6. Serve imediately with freshly cooked jasmine rice.

TommieErie, MI

THE Fish Sauce for Your Pantry

THE GOOD

* Very pungent, complex flavors. This fish sauce is like a truffle. There are so many levels of flavor of aroma. It’s not just salt and fish like other brands.
* Anchovy-based. A sustainable fish that usually contains low levels of mercury.
* Very reasonably priced.

THE BAD

* The plastic bottle. It’s a low grade plastic and I’m no plastic composition expert but I’m suspicious of BPA. I’m sure it keeps costs down compared to glass but I wish it was a bit more eco-friendly.

SUMMARY

Don’t even look anywhere else for fish sauce. If you’ve got a recipe that calls for it, Tiparos is the only one you’ll ever need.

TodMount Airy, MD

What a discovery for the casual paella maker!

I first heard about fish sauce from Giada De Laurentiis. She took a break from the ‘Everyday Italian’ to do some Thai food. Based on what she said, it seemed that Fish Sauce could be an easy proxy substitute for Anchovies in almost any simple application.

I personally dislike anchovies, and don’t like working with them. With that said, their particular glutamic acids are essential to the flavor certain recipes… like Cuban Paella or Puttanesca sauce. I decided to purchase some in the hopes that I could forget about wasting half-full tins of anchovies for odd recipes I rarely make.

Wow! This sauce is pretty spectacular. I think it has a lot more punch and much better flavor than mere anchovies, so use sparingly, but use often. I am now planning to try a lot of anchovy recipes that I was formerly avoiding. No reason to avoid them now.

Try combining this with Sesame Chili oil for a real flavor booster.

BokJoliet, IL

Fabulous!

This is much higher quality and much less expensive than the Thai Kitchen fish sauce in my local supermarket.
I use it in almost everything: it enhances the fish flavor of any fish preparation or sauce to go with fish. In dishes that don’t have fish in them it acts as a great flavor enhancer. I’m hooked for life! The only thing I regret is not ordering two units (total of four bottles).
Haven’t tried cooking Thai food yet-I just use it for all my cooking.
AnnettMerry Hill, NC

Tiparos

Erica Asahan wrote:

I don’t think a meal is as good with out Tiparos! The flavor that this sauce adds to the taste of chicken, rice and eggs is so great!

MayraShelter Island, NY

Eyebrow Raising Funky Smell – That’s when you know it’s authentic

I used this for my authentic, home made Kim Chi. The first time I used it, I thought it was going to be a sweet smelling fish sauce, maybe similar to a hoisin sauce; but nope, it smells ripe and funky, similar to peeling off a sock from a foot with gangrene. Well, maybe not that bad, but it does have a fermented flesh smell – and trust me, it isn’t sweet.

I thought it was going to ruin my Kim Chi, and to be honest with you, when I tasted the Kim Chi right after I made it, it did seem to ruin it. But after two days of fermenting with the spices and the cabbage, the Kim Chi turned out to be phenomenal. I’ve never made such authentic, yummy Kim Chi in my life! Whatever it is, this sauce did the trick. The ingredients seem to be pure with no added icky stuff, however, the cheap plastic container made me worry about BPA. But that’s how most asian ingredients are packaged. Overall, I am happy I purchased this off Amazon.

AshleyHumboldt, TN

Very Good

I am the primary cook in our home and have developed a taste for Thai food during my business travels. No local restaurants fill this niche so I researched some recipes and found a few that looked good – but they required fish sauce (among other hard to find ingredients). Ordered this from Amazon and although I have no basis for saying whether this is a good or bad quality product, the recipes turned out top notch. Greatly exceeded my expectations. Although this fish sauce was only one of many ingredients, it played a part in the final menu so I will rate it as such.

On the down side – I think it is pricey for what it is and the seller shows no mercy on shipping. It is probably manufactured for penny’s a gallon but I guess it goes back to supply and demand and where I live, there is no local supply.

TrudyCochecton Center, NY

Good

This item is great. They shipped it fast, it was well packaged. I have enjoyed using this item. Thanks
MiCollege Grove, TN

Smells like death, tastes like heaven

Title says it all. I must admit I am not the most diverse of persons when it comes to world cuisine but I try to keep an open mind. Tasted this in a Thai restaurant and loved it! Now adding to this to every food I can find including simple cooked rice. Family and friends still cannot endure it (boring white people bah) but they’ll learn. I cannot believe fermented anchovies can taste so good for let’s admit it does not sound appetizing at all. This gave me a new direction, with your permission I will now pickle some eggs for a century… oh wait!
CortezPine, CO

A great sipping fish sauce

While some people like to sip their fish sauce on the rocks, I prefer mine neat. It’s much more classical and brings out the sweet fermented flavor of the sauce. I highly recommend this variety as it contains all of the fish pieces necessary to make a delicious sipping sauce. The old bottles would have the eyes at the bottom, but they appear to have discontinued that, which is a real shame. Still, this is the Johnny Walker Blue Label of fish sauces and it’s so cheap. Why not splurge and surprise your friends with a nice shot of this next time they come over for a party?
NieshaSplendora, TX

Use it in just about everything

So glad we found a distributor on line as we have no Asian Market where we live. My wife and I are foodies and love Asian cuisine. Fish sauce is a staple around our house; from stir fry to soups and marinades we use it on just about everything. The strong flavour compliments chicken, pork, beef, even seafood! Great with vegetable dishes, too. Combine with red miso for a fantastic wet rub on salmon and pork. Possibilities are endless. Think of it as Asian Worcestershire.
RachelChurchs Ferry, ND

just what i was looking for

I had been looking for a quality fish sauce, sadly I have no local Asian supermarket near, so I turned to the internet and Amazon. After reading the reviews, I took the plunge and ordered the two bottle set. It took me about 2-3 months to use it all, so I am now ordering this same brand again, and figure I will be in the future also.
BridgetHatton, WA

Difficult to Find Locally – Then I Found This Delicious Thai Cooking Staple on Amazon!

I like to include meals from many different cultures for our family, including dishes from Vietnam, Philippines and Thailand. I’d tried several different fish sauces from the grocery store that were awful and ended up in the compost pile.

Then I read about this brand in a Cook’s Illustrated review from 2004 (yes, old, but accurate it turns out) giving Tiparos Fish Sauce their first place spot. I never could find the product locally however, then found it on Amazon, available with Prime free shipping and ordered it.

The sauce is delicious and it is now considered one of our Asian cooking staples, along with our Lee Kum Kee Premium Oyster Sauce, 18-Ounce Glass Bottles (Pack of 2), our Kikkoman Hoisin Sauce and our SHOYU, NAMA YAMAKI OG 5OZ as well as the toasted sesame oil. While the bottles we received did not say to refrigerate after opening, we do, just as we do our other, opened Asian sauces and oils.

KendaBroadview, IL

THE fish sauce

This is what you’re looking for if you’re looking for fish sauce. There are tons of different kinds and this produces the best flavor you’re likely searching for. I bought some fish sauce not knowing what I was looking for and it was disgusting. This is also really cheap and there’s TONS of it. Thanks so much. Do NOT leave the lid open or some liquid will evaporate leaving salt crystals. You don’t want this as it doesn’t taste as good afterwards, trust me.
OlgaJamestown, SC