Patis (Fish Sauce)
Patis (fish sauce) is a staple of Filipino cooking. I once asked a server in a food court in Makati whether they have any dishes that don’t have patis. The lady looked at me as if I came from a outer space. "Lahat ho yata ng pagkain dito may patis, ma’am." ("I think all the dishes here have fish sauce, ma’am.")
Wikipedia says this about patis:
Fish sauce … is a condiment derived from fish that have been allowed to ferment . To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive but delicious to all the Asian countries mentioned; however, it is an essential ingredient in many curries and sauces.Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Philippines and is used in other Southeast Asian countries.
Patis is ubiquitous as a dipping sauce on Filipino tables. Some people just can’t have a meal without it. I like it specially with freshly-squeezed kalamansi (Philippine lime) juice.
The brands that I can think of right now are Lorins and BF Patis. I know there are many export-quality and local brands available.
What’s your favorite brand of patis?
image via Market Manila
3 Comments
i think tentay was the first one to actually make patis. after the war, they sold dried fish and then discovered the liquid substance that came from the fermented fragments. they export to other countries and is one of the few that pass japanese standards =) this is our contribution to the international culinary world!
The number 1 Patis in the Philippines is made by SEAFRESH foods. and distributed by Pansit Malabon express. They called it Unang Patak or PURE Patis. You can check their website for more info.
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