Fish sauce

Fish sauce
TypeCondiment
Place of originVarious places
Region or stateSoutheast Asia and East Asia
Associated cuisineMyanmar, Cambodia, China, Laos, Philippines, Thailand, and Vietnam
Main ingredientsFish, salt
Fish sauce
Chinese name
Traditional Chinese魚露
Simplified Chinese鱼露
Transcriptions
Standard Mandarin
Hanyu Pinyinyúlù
Wade–Giles2-lu4
Yue: Cantonese
Jyutpingjyu4lou6
Southern Min
Teochew Peng'imhe5 lou7
Alternative Chinese name
Traditional Chinese蝦油
Simplified Chinese虾油
Transcriptions
Southern Min
Hokkien POJhê-iû (Min Dong, Hokkien)
Second alternative Chinese name
Traditional Chinese魚水
Simplified Chinese鱼水
Transcriptions
Yue: Cantonese
Jyutpingjyu4 seoi2 (Guangzhou Cantonese, Vietnam, Cambodia)
Burmese name
Burmeseငါးငံပြာရည် (ngan bya yay)
Vietnamese name
Vietnamese alphabetnước mắm
Chữ Nôm渃𩻐
Thai name
Thaiน้ำปลา
RTGSnam pla
Korean name
Hangul어장
Hanja魚醬
Transcriptions
Revised Romanizationeojang
Japanese name
Kanji魚醤
Kanaぎょしょう
Kyūjitai魚醬
Transcriptions
Romanizationgyoshō
Malay name
Malaysos ikan
Indonesian name
Indonesiankecap ikan
Filipino name
Tagalogpatis
Lao name
Laoນ້ຳປາ (nam pā)
Khmer name
Khmerទឹកត្រី (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 

  1. ^ a b McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen (Kindle ed.). Scribners.
  2. ^ 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.
  3. ^ "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)