Phosop
Thai condiment made from fermented fish
| [[File:|frameless|alt=]] | |
| Alternative names | |
| Type | Condiment |
| Course | |
| Place of origin | Thailand |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Fermented fish |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Phosop is a traditional Thai condiment made from fermented fish. It is commonly used in various Thai dishes to enhance flavor and add a unique umami taste.
Ingredients[edit | edit source]
The primary ingredient in Phosop is fish, which undergoes a fermentation process. The fermentation process involves the use of salt and sometimes rice to aid in the breakdown of the fish proteins, resulting in a rich and flavorful paste.
Preparation[edit | edit source]
The preparation of Phosop involves several steps:
- The fish is cleaned and gutted.
- The fish is then mixed with salt and sometimes rice.
- The mixture is placed in a container and left to ferment for several months.
- After the fermentation period, the mixture is ground into a paste.
Uses[edit | edit source]
Phosop is used in a variety of Thai dishes, including:
It is valued for its ability to add depth and complexity to the flavor profile of dishes.
Cultural Significance[edit | edit source]
Phosop holds cultural significance in Thai cuisine and is often associated with traditional cooking methods. It is a staple in many households and is used in both everyday cooking and special occasions.
See also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD
