 | |
| Type | Condiment |
|---|---|
| Place of origin | Various places |
| Region or state | Southeast Asia and East Asia |
| Associated cuisine | Myanmar, Cambodia, China, Laos, Philippines, Thailand, and Vietnam |
| Main ingredients | Fish, salt |
| Part of a series on |
| Chinese cuisine |
|---|
 |
.svg){kind=small}
 |
| This article is part of the series |
| Japanese cuisine 日本料理 |
|---|
 Japan portal Food portal |
| Fish sauce | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||||||||
| Traditional Chinese | 魚露 | ||||||||||||||||
| Simplified Chinese | 鱼露 | ||||||||||||||||
| |||||||||||||||||
| Alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 蝦油 | ||||||||||||||||
| Simplified Chinese | 虾油 | ||||||||||||||||
| |||||||||||||||||
| Second alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 魚水 | ||||||||||||||||
| Simplified Chinese | 鱼水 | ||||||||||||||||
| |||||||||||||||||
| Burmese name | |||||||||||||||||
| Burmese | ငါးငံပြာရည် (ngan bya yay) | ||||||||||||||||
| Vietnamese name | |||||||||||||||||
| Vietnamese alphabet | nước mắm | ||||||||||||||||
| Chữ Nôm | 渃𩻐 | ||||||||||||||||
| Thai name | |||||||||||||||||
| Thai | น้ำปลา | ||||||||||||||||
| RTGS | nam pla | ||||||||||||||||
| Korean name | |||||||||||||||||
| Hangul | 어장 | ||||||||||||||||
| Hanja | 魚醬 | ||||||||||||||||
| |||||||||||||||||
| Japanese name | |||||||||||||||||
| Kanji | 魚醤 | ||||||||||||||||
| Kana | ぎょしょう | ||||||||||||||||
| Kyūjitai | 魚醬 | ||||||||||||||||
| |||||||||||||||||
| Malay name | |||||||||||||||||
| Malay | sos ikan | ||||||||||||||||
| Indonesian name | |||||||||||||||||
| Indonesian | kecap ikan | ||||||||||||||||
| Filipino name | |||||||||||||||||
| Tagalog | patis | ||||||||||||||||
| Lao name | |||||||||||||||||
| Lao | ນ້ຳປາ (nam pā) | ||||||||||||||||
| Khmer name | |||||||||||||||||
| Khmer | ទឹកត្រី (tɨk trəy) | ||||||||||||||||
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.[1][2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Due to its ability to add a savory flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.[3]
Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.[1]: 234
- ^ a b McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen (Kindle ed.). Scribners.
- ^ Abe, Kenji; Suzuki, Kenji; Hashimoto, Kanehisa (1979). "Utilization of Krill as a Fish Sauce Material". Nippon Suisan Gakkaishi. 45 (8): 1013–1017. doi:10.2331/suisan.45.1013.
- ^ "Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG". Archived from the original on 18 February 2009. Retrieved 6 September 2009.
{{cite web}}: CS1 maint: unfit URL (link)