Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce. Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila. Fish is fermented with salt and water in large vats; the strained liquid becomes patis. There are legal standards for a liquid to be considered as patis in the Philippines.
I normally don’t keep more than one bottle of patis in the house but, lately, the quality has been erratic. I figured I might as well try different brands, compare, then decide afterwards which is best for all-around cooking.
Some recipes where patis figures prominently:
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The two best patis I’ve tried have been:
Ernie’s (Ernie Espiritu) Patis Balayan, available everywhere from Tagaytay down to Batangas, and,
Patis Labo, which is made only in the small town of Labo, Laguna. Unlike other patis, it’s made from Alamang, or small shrimps, and has a distinctly different flavor.