Description
Ko Yad Tai Pla Sauce - Fermented Fish Sauce - 200 g
Tai Pla Sauce is a classic Thai fish sauce, produced by fermenting the entrails of snakehead fish (Channa Striata) with salt and water. This type of sauce is particularly prevalent in the cuisine of Southern Thailand, where it serves as a fundamental flavour-giving ingredient in a wide range of dishes. The sauce has a liquid, thin consistency and a deep, potent umami flavour with a characteristic salty and slightly acidic tone that distinguishes it from regular fish sauce. It is typically used as a seasoning in soups, stews, stir-fries, and marinades, where it adds a complex depth of flavour. Tai Pla Sauce is also suitable as a flavour enhancer in dipping sauces and traditional Thai dishes like kaeng tai pla. The product is delivered in a practical glass bottle with a net weight of 200g, making it easy to dispense and store. The bottle should be stored in a cool, dry place to preserve the sauce's quality and aroma. The packaging is reusable. The sauce contains FISH and is not suitable for individuals with fish allergies. It is gluten-free and vegan in its composition, as it exclusively consists of fish extract, water, and salt. Tai Pla Sauce is aimed at food enthusiasts who wish to prepare authentic Asian dishes at home, as well as professional chefs interested in Southeast Asian cuisine. Keywords: Thai fish sauce, fermented fish sauce, tai pla sauce, Asian seasoning sauce, umami sauce, gluten-free sauce, Thai cooking.
Product Declaration
Contents:
SNAKEHEAD FISH EXTRACT (Channa Striata), Water, Salt.
Allergens: FISH
Nutritional content per 100 g
| Nutrient |
Amount |
| Energy |
0kJ / 0kcal |
| Fat |
0 g |
| –
of which saturated fatty acids |
0 g |
| – of which unsaturated fatty acids |
g |
| Carbohydrate |
3 g |
| –
of which sugars |
0 g |
| Protein |
0 g |
| Salt |
0 g |
| Calcium |
mg |
