Description
Thai fermented fish sauce is traditionally produced by allowing fish, rice bran and salt to ferment for at least 6 months in a closed container. It gets its taste and smell by then also fermenting it in roasted rice powder.
Ingredients: Fermented fish sauce (93%) (21% carp , pony fish ) Ground roasted rice, water salt) Sugar, pickled garlic juice (water, garlic, salt, acidity regulator (E260)) Flavor enhancer (E621) Color (E150c) Stabilizer ( E415)
