What is fish sauce?

Fish sauce is a fermented condiment made from fish and salt. It's a staple in many Southeast Asian cuisines, particularly Vietnamese, Thai, Cambodian, Laotian, and Filipino.

Here's a breakdown:

Ingredients:

* Fish: Typically anchovies, but sometimes other small fish like mackerel or sardines are used.

* Salt: Used in a high ratio to the fish, typically 3:1.

* Water: Sometimes added, especially during the fermentation process.

Process:

1. Salting: Fish are cleaned, gutted, and packed tightly into containers with salt.

2. Fermentation: The mixture is left to ferment for months or even years, often in the sun. During this process, enzymes break down the fish proteins, creating a complex, umami-rich flavor.

3. Extraction: The fermented fish mixture is then strained, leaving a liquid.

4. Filtering & Pasteurization: The liquid is filtered and pasteurized to ensure stability and safety.

Flavor & Uses:

* Flavor Profile: Fish sauce has a strong, savory, umami flavor with salty, sometimes fishy notes. It also has a slightly sweet, caramel-like quality.

* Uses: It's used as a seasoning and flavor enhancer in many dishes, including stir-fries, curries, soups, sauces, marinades, and dips.

Variations:

* Color: Fish sauce can vary in color from light amber to dark brown, depending on the type of fish used and the length of fermentation.

* Strength: The saltiness and strength of the flavor can also vary, with some brands being milder than others.

Overall, fish sauce is a complex and versatile condiment that adds a unique depth of flavor to many dishes. If you're new to it, start with a small amount and gradually increase it to your liking.