Fish sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.: 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.
| Type | Condiment |
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| 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 |
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| This article is part of the series |
| Japanese cuisine 日本料理 |
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Japan portal Food portal |
| Fish sauce | |||||||||||||||||
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| Chinese name | |||||||||||||||||
| Traditional Chinese | 魚露 | ||||||||||||||||
| Simplified Chinese | 鱼露 | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 蝦油 | ||||||||||||||||
| Simplified Chinese | 虾油 | ||||||||||||||||
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| Second alternative Chinese name | |||||||||||||||||
| Traditional Chinese | 魚水 | ||||||||||||||||
| Simplified Chinese | 鱼水 | ||||||||||||||||
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| 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 | ||||||||||||||||
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| Japanese name | |||||||||||||||||
| Kanji | 魚醤 | ||||||||||||||||
| Kana | ぎょしょう | ||||||||||||||||
| Kyūjitai | 魚醬 | ||||||||||||||||
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| 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) | ||||||||||||||||
Due to its ability to add a savory umami 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.
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.: 234