The Ubiquitous Patis

When my husband and I, a week-old in the US, first moved into our Chicago apartment, we only had two boxes worth of clothing, some rice, salt, a rice cooker and a bottle of patis. If I was in awe of the extent Filipinos in the remotest part of Europe would do to get their hands on a bottle of Rufina fish sauce, I understood it then. We may be treading uncharted territory, the future uncertain, but when we taste our futile attempts of recreating native dishes sprinkled with that yellow-brown sauce, suddenly we remember where we came from and why we are here. It may be that we are simply enjoying a meal and savoring a break from an immigrant’s own private rat race. But for a moment, when we close our eyes, with that salty sensation on our test bud, it feels like home.

*Here are two recipes to jazz up your fish sauce:

1) Chili Fish Sauce

6 tbsp. Fish sauce 5 tbsp. Thinly sliced scallions 3 tbsp. Fresh lime, lemon or calamansi juice 1 ½ tbsp. Minced Serrano chilis 2 tsp. Roasted chili paste ½ tsp. Minced garlic

Combine all ingredients in a small bowl and mix well. Keep refrigerated in a storage bottle.

2) Tamarind Fish Sauce

2 tbsp. Oil 3 tbsp. Finely minced garlic 1 tbsp. Red curry paste ½ cup tamarind liquid 6 tbsp. Fish sauce ¼ cup brown sugar ¼ cup soy sauce 3 tbsp. Thinly sliced green onion 1 tbsp. Finely minced ginger

In 2 tbsp. Oil, heated over medium heat, stir-fry garlic for about 15 seconds. Add curry paste and cook until spices release their scent. Add tamarind, fish sauce, soy sauce, and sugar. Cook until sugar dissolves and sauce thickens slightly.

Stir in green onions, ginger, reduce heat and simmer for 2 minutes.

May be poured over fried fish and garnish with cilantro for effect.

(Sources: 1. www.mebroponsti.com, and 2. www.cyber-kitchen.com)

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