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fish sauce

a spicy sauce made from the fermented liquid of salt-cured fish, especially anchovies, popular as a flavoring or condiment in Southeast Asian cookery. Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for fish sauce
  • Heat minestrone up in a small pan, adding soy and fish sauce and sesame oil.
  • Such dishes include rice paper to wrap the ingredients into tasty rolls suitable for dipping in fish sauce.
  • Both versions are accompanied by sweetened fish sauce and whole garlic cloves.
  • The relatively large amount of fish sauce is important for the flavor of the dish.
  • Mix together oil, fish sauce, and soy sauce and brush on cut sides of bread.
  • Add the vinegar mixture and the fish sauce and stir well.
  • In supermarkets, you can easily find fish sauce and wasabi.
  • fish sauce is a colored, strongly flavored extract of marine fish with a high salt content.
  • The recipe database described the fish component for ten fish-related food codes as fish cake, fish sticks, or fish sauce.
  • The recipe database described the fish component for eleven fish-related food codes as fish cake, fish sticks, or fish sauce.
Encyclopedia Article for fish sauce

in Southeast Asian cookery, a liquid seasoning prepared by fermenting freshwater or saltwater fish with salt in large vats. After a few months time, the resulting brownish, protein-rich liquid is drawn off and bottled. It is sometimes allowed to mature in the sun in glass or earthenware bottles before use. Called nam pla in Thailand, nuoc nam in Vietnam, patis in the Philippines, tuk trey in Cambodia, ngan-pya-ye in Myanmar (Burma), and ketjap ikan in Indonesia, fish sauce is as ubiquitious as soy sauce in the region, being especially important in Thailand and Vietnam. The oyster sauce of Chinese cookery is a similar preparation, used especially in Cantonese dishes

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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