Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai, Cambodian, Vietnamese, and Philippine cuisine.
In addition to being added to dishes during the cooking process, fish sauce is also used as a base for a dipping condiment that is prepared in many different ways by cooks in each country mentioned for fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles. Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.
Other articles related to "fish, fish sauce, sauce, sauces":
... traditional Lao condiment made from pickled or fermented fish that has been cured ... Often known as Lao fish sauce, it is a thicker, seasoned fish sauce that often contains chunks of fish in it ... Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang ...
... It uses very little oil and many vegetables, and is mainly based on rice, soy sauce, and fish sauce ... Its characteristic flavors are sweet (sugar), spicy (serrano pepper), sour (lime), nuoc mam (fish sauce), and flavored by a variety of mint and basil ... The boiling stock, fragrant with spices and sauces, is poured over the noodles and vegetables, poaching the paper-thin slices of raw beef just before serving ...
... wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào), hoisin sauce, or fish sauce ... Hoisin peanut sauce, soybean sauce (tương xào), and fish sauce nước mắm pha (nước chấm) are all common sauces when eating spring rolls ... A typical hoisin dipping sauce includes grated ginger, hoisin sauce, peanut butter and sugar ...
... Composition of garum What is called liquamen is thus made the intestines of fish are thrown into a vessel, and are salted and small fish, especially atherinae, or small mullets, or ... basket of close texture is laid in the vessel filled with the small fish already mentioned, and the garum will flow into the basket and they take up what has been percolated through the basket, which is called ...
... and prevented from premature coagulation (hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (ap ... The blood and fish sauce mixture is then diluted with some watery broth left from cooking the meat and/or gizzards to promote blood coagulation, then ...
Famous quotes containing the words sauce and/or fish:
“She leet no morsel from hir lippes falle,
Ne wette hir fyngres in hir sauce depe.
Wel koude she carie a morsel and wel kepe
That no drope ne fille upon hire brest.
In curteisie was set ful muchel hir lest.”
—Geoffrey Chaucer (1340?1400)
“There goes a saying, and twas shrewdly said,
Old fish at table, but young flesh in bed.”
—Alexander Pope (16881744)