There’s something magical about Thai cuisine—an intricate balance of sweet, sour, salty, and spicy that just hits every note perfectly. One of my absolute favorite condiments to whip up when I want to add a serious punch of flavor is this Thai tamarind fish sauce glaze. It’s the kind of sauce that doesn’t just complement a dish—it transforms it. Whether you’re drizzling it over grilled seafood, tossing it with crispy tofu, or even using it as a finishing glaze on pan-seared vegetables, this glaze has the power to steal the show. Inspired by traditional recipes with fish sauce from Thailand and Vietnam, this glaze is a nod to Southeast Asian cooking at its best.
Thai Tamarind Fish Sauce Glaze
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Condiment
Cuisine Thai
Servings 0.75 cup of glaze (enough for 3-4 dishes)
Small saucepan This is where the glaze magic happens. A nonstick saucepan makes cleanup easier.
Wooden spoon or silicone spatula For stirring and preventing any sticking or burning at the bottom of the pan.
Microplane or fine grater To zest the lime and grate fresh ginger.
Measuring spoons and cups Precision is key, especially with bold ingredients like fish sauce and tamarind.
Fine mesh strainer (optional) If you want a perfectly smooth glaze.
Heatproof jar or container For storing the glaze if you’re making it in advance.
- 2 tablespoons tamarind paste preferably Thai-style tamarind concentrate
- 3 tablespoons fish sauce look for a high-quality Thai fish sauce like Red Boat or Squid brand
- 2 tablespoons palm sugar or substitute with brown sugar if unavailable
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar unseasoned
- 1 small Thai bird’s eye chili finely chopped (adjust to taste)
- 1 garlic clove finely minced
- 1 teaspoon grated ginger
- 1/2 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water optional, for thickening
- Zest of 1 lime
- Juice of half a lime
Optional garnishes if using as a drizzle:
- Chopped cilantro
- Toasted sesame seeds
- Sliced scallions
Step 1: Prep Your Aromatics
Start by finely mincing your garlic, chopping the chili, and grating the ginger. Zest your lime and set everything aside. These fresh ingredients are going to bring the depth and fragrance you associate with classic asian dipping sauces.
Step 2: Combine the Base Ingredients
In your saucepan over medium heat, add the tamarind paste, fish sauce, soy sauce, palm sugar, rice vinegar, garlic, ginger, and chili. Stir gently until the sugar dissolves completely and the mixture starts to lightly bubble.
This is where the transformation starts—those ingredients will begin to mingle into a deeply flavorful glaze that echoes the bold notes found in classic thai fish sauce recipes and even traditional fish sauce recipe vietnamese styles like nuoc cham.
Step 3: Add Water and Simmer
Pour in the water and continue to simmer the sauce on low heat for about 5–6 minutes. This will help mellow the sharp saltiness of the fish sauce and intensify the tamarind’s tart edge.
Step 4: Optional Thickening
If you want a thicker glaze for brushing over grilled fish or chicken, add the cornstarch slurry and stir continuously for another 1–2 minutes until it reaches your desired consistency. Otherwise, keep it light and pourable—perfect for a dipping sauce vibe.
Step 5: Finish with Citrus
Remove from heat and stir in the lime juice and zest. This last-minute citrus burst will brighten the glaze and tie the flavors together beautifully.
Step 6: Strain (Optional) and Store
For an ultra-smooth texture, you can strain the glaze through a fine mesh strainer. Let it cool, then pour into a jar or bottle. It will keep in the fridge for about a week.
Pairings
This Thai tamarind fish sauce glaze is wildly versatile. Here’s how to make it sing:
- Grilled Fish or Shrimp: Brush over Thai grilled salmon or shrimp skewers for a sweet-spicy-salty finish. This works beautifully with firm fish like snapper or salmon, commonly used in thai salmon recipes and chinese fish recipes.
- Fried Tofu or Veggie Stir-Fry: Use it as a finishing glaze or drizzle for crispy tofu or roasted vegetables—think eggplant, zucchini, or even sweet potatoes.
- Rice Bowls and Noodles: Mix it into a rice bowl or drizzle over vermicelli noodles along with shredded herbs and pickled vegetables for a fusion-style thai dipping sauce experience.
- Fish Curry Enhancement: Stir a spoonful into your favorite thai fish curry or even a milder fish curry recipe to deepen the flavor profile.
- Street Food Style Dipping Sauce: Use it as a rich, flavor-packed stand-in for a traditional fish sauce dipping sauce when serving grilled meats or fresh spring rolls.
You can also combine a touch of this glaze with crushed peanuts and coconut milk for a twist on a thai peanut sauce recipe. The glaze also blends well with existing recipes with fish sauce, adding complexity and sweetness that plays well with both meat and plant-based dishes.
FAQs
1. What type of fish sauce works best for this recipe?
Look for high-quality Thai or Vietnamese fish sauces. Brands like Red Boat or Three Crabs are known for their purity and flavor. These will give you the deep umami that this glaze needs. If you're after something more traditional, a homemade fish sauce or a classic fish sauce recipe Vietnamese-style would also work.
2. Can I make this glaze vegan?
Yes! Substitute the fish sauce with a vegan alternative made from seaweed or fermented soybeans. These are becoming easier to find in specialty and health food stores and replicate the saltiness and funk of fish sauce fairly well.
3. What kind of fish is best to pair with this glaze?
Rich, meaty fish like salmon, mackerel, or snapper are perfect. These types hold up well to bold flavors and are commonly used in asian fish recipes and thai salmon recipes. You can also use this glaze on grilled or pan-seared tofu if you're going meatless.
4. How spicy is this glaze?
With just one Thai chili, it has a moderate kick. You can scale up or down depending on your heat tolerance. If you’re unsure, start with half a chili and taste as you go. You can even swap it for a milder pepper or omit it for a non-spicy version.
5. Can I use this as a base for a Vietnamese dipping sauce (nuoc cham)?
Absolutely. By diluting the glaze slightly with water, adding more lime juice, and adjusting the sweetness, you can create something akin to a nuoc cham sauce recipe or a more mellow vietnamese dipping sauce (nuoc cham). The flavor base is already there—it just needs a tweak for balance.
