wikipedia | Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Burmese, Cambodian, Filipino, Thai, Lao and Vietnamese cuisines. It also was a major ingredient in ancient European cuisine, but is no longer commonly used in those regions.
In addition to being added to dishes during the cooking process, fish
sauce is also used as a base for a dipping condiment and is prepared in
many different ways in each country. It is eaten with fish, shrimp, pork, and chicken. In parts of southern China, it is used as an ingredient for soups and casseroles. Fish sauce, and its derivatives, impart an umami flavor to food due to their glutamate content.
