Patis (fish sauce)

January 20, 2008 | Print This Post Print This Post

patis, nam pla, nuoc mam, nuoc pa ngan-pya-ye

Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce. Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila. Fish is fermented with salt and water in large vats; the strained liquid becomes patis. There are legal standards for a liquid to be considered as patis in the Philippines.

I normally don’t keep more than one bottle of patis in the house but, lately, the quality has been erratic. I figured I might as well try different brands, compare, then decide afterwards which is best for all-around cooking.

Some recipes where patis figures prominently:

  1. Pesang isda
  2. Pinatisang manok
  3. Ginataang puso ng saging (banana blossom in coconut cream)
  4. Chicken and misua soup
  5. Pancit miki (habhab)
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More pantry items? Try these!

← Bay (laurel) leaf Peanut butter →



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