fish sauce
Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish. This extremely pungent, strong-flavored and salty liquid can range in color from ochre to deep brown. It's used as a condiment and flavoring, much as
SOY SAUCE would be used. Fish sauces may be flavored variously-such as with chiles or sugar-depending on the use. Asian markets carry a wide variety of these pungent sauces including
NAM PLA (Thai), nuoc nam (Vietnamese),
PATIS (Philippines) and shottsuru (Japanese). Fish sauce is also referred to as fish gravy. See also
GARUM;
SHRIMP SAUCE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?