Fish sauce
an amber-coloured liquid extracted from the fermentation of fish with sea salt
Fish sauce is an Asian cooking ingredient. It is made from fish or krill which has been coated in salt and then fermented for up to two years.[1] It is used as a seasoning in quite a lot of Asian dishes, particularly those from Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam.
Fish sauce is used by chefs to add the umami flavor to dishes. Soy sauce is sometimes considered a vegetarian alternative to fish sauce.
In French and international cuisine the corresponding term is fish stock. That is made differently and tastes different.
References
change- ↑ McGee, Harold (1984). On food and cooking: the science and lore of the kitchen (Kindle ed.). Scribners.