The Internet is never short of unusual recipe hacks and though it’s a mix of hits and misses, certain hacks can be absolute gems! Fish sauce is a staple condiment in Southeast Asian cuisine, and is known for its rich, umami flavour that can enhance a variety of Asian dishes; it's a dark brown condiment that's usually made from fermented fish, usually anchovies. However, what would happen if you used them in Indian snacks?
When used in chicken pakodas, this sauce helps bring out the smoky notes. Experts have claimed that adding fish sauce to a batter that's intended to make fried chicken items like pakodas or fritters can help the recipe get a kick of umami. Fish sauce is prized for its deep, savoury umami taste, which comes from the fermentation of fish with salt. This umami component can significantly enhance the flavour profile of chicken pakodas.
When added to the marinade or batter, fish sauce introduces a depth of flavour that complements the spices typically used in pakodas, such as cumin, coriander, and garam masala. The result is a more complex and satisfying taste experience, as the umami notes balance and amplify the savoury and spicy elements of the dish. In addition to its umami qualities, fish sauce has a salty and slightly sweet profile. This combination helps balance the flavours in chicken pakodas, especially when the recipe includes elements like onions or bell peppers, which can introduce sweetness.
The saltiness of the fish sauce not only enhances the natural flavours of the chicken but also helps season the dish evenly, ensuring that each bite is flavorful. Moreover, the subtle sweetness of the fish sauce can mellow the heat from chili powder or other spicy ingredients, creating a well-rounded taste.
Marinating chicken in fish sauce can also help tenderize the meat. The enzymes in fish sauce, along with its salt content, work to break down the proteins in the chicken, making it more tender and juicy. This is particularly beneficial for chicken pakodas, as the tenderization process ensures that the chicken remains moist and succulent even after deep frying. A tender interior contrasts nicely with the crispy exterior of the pakodas, enhancing the overall eating experience.
The marinade is a crucial component of chicken pakodas, as it imparts flavour to the chicken before frying. Fish sauce can be an excellent addition to the marinade, blending seamlessly with other ingredients like ginger, garlic, yoghurt, and spices. Its liquid form allows it to penetrate the chicken pieces thoroughly, ensuring that the umami flavour is evenly distributed. This depth of flavour is particularly noticeable in the final product, where the nuances of the fish sauce complement the crispy, spiced coating.
Chef and author Andy Ricker who wrote the acclaimed cookbook Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand, popularised this hack with his Vietnamese fish sauce wings recipe which was a signature at his Portland restaurant Pok Pok.
"I think what makes them so addictive is that they hit more pleasure points on the human palate; they're salty, sweet, umami-rich, we call them umami bombs," Richter had shared about his recipe. If you're using the hack for making chicken tenders, or Indian chicken pakoda, it's ideal to settle for a basic marinade made of sugar, salt, garlic, salt and pepper, rather than a thick batter.