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Wikipedia
Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Filipino, Vietnamese, Thai, Lao, and Cambodian cuisine and is used in other Southeast Asian countries. In addition to being added to dishes during the cooking process, fish sauce can also be used in mixed form as a dipping condiment, and it is done in many different ways by 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. Seashore Foraging & Fishing Study. Retrieved 6 September 2009.
[edit] About Fish Sauce
Seasoning liquid made from salting and fermenting a variety of small fish. After allowing the fish to decompose in the sun, typically in large clay jars, the resulting liquid is filtered and bottled. It is dark brown in color, smells strongly of fish and is very salty. Vegetarian versions made from soy are available as well. Fish sauce is a key ingredient in Southeast Asian cuisines, especially in Thailand and Vietnam. It pairs very well with lime juice.
Recipes With Fish Sauce
Cilantro, Fish Sauce, Shrimp, Vegetable Oil
Fish Sauce, Garlic, Peanut Butter
Chilli, Fish Sauce, Garlic Clove, Oil, Prawns
Fish Sauce, Garlic, Lime Juice, Sugar
Basil, Fish Sauce, Kaffir Lime Leaves, Lemon Grass, Onion