File:Sauce_de_poisson.jpg · Wikimedia Commons · See Wikimedia Commons
fish sauce
Sign in to savean amber-coloured liquid extracted from the fermentation of fish with sea salt
AI overview
Fish sauce is an amber-colored liquid made by fermenting fish with sea salt, and it's a key ingredient in many Southeast Asian cuisines where it adds a savory, umami depth to dishes. It matters because it's fundamental to the flavor profiles of countless traditional recipes across the region.
AI-generated from the Wikipedia summary — may contain errors.
Key facts
- Type
- Condiment
- Place of origin
- Various places
- Region or state
- Southeast Asia and East Asia
- Associated cuisine
- Burmese , Cambodian , Chinese , Lao , Filipino , Thai , and Vietnamese
- Main ingredients
- Fish , salt
via Wikipedia infobox
Wikidata facts
- Image
- Sauce de poisson.jpg
Show 1 more fact
- Commons category
- Fish sauce
Sources (3)
via Wikidata · CC0
~20 min read
Article
Alternative Chinese name Traditional Chinese蝦油 Simplified Chinese虾油
Second alternative Chinese name Traditional Chinese魚水 Simplified Chinese鱼水