Fish sauce in asian

This pungent amber-brown liquid is a mainstay in Southeast Asian cooking. Though its aroma is strongly fishy straight from the bottle, cooking mellows it considerably, as does combining it with other assertive ingredients, like lime juice, chile, and garlic. Fish sauce is made from freshly caught fish that are too small for substantial eating, such as anchovies. The fish are packed between layers of salt in an earthenware vessel.

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Steamed Whole Fish with Ginger, Scallions, and Soy

Fish sauce - Wikipedia

I am very fortunate to have an understanding partner, who lets me cook whatever I like even though the smell might not be agreeable to him. Some friends of mine are not as fortunate, especially when it comes to fermented seafood products, where the pungency is not only invasive but also stubbornly pervasive. Fermented fish sauce was a condiment widely used and traded throughout the Roman Empire. First used by the Greeks three millennia ago, the Roman inherited the sauce, which was a lucrative good bought and sold all the way from Spain to Constantinople. Alas, with the fall of the Roman empire, this condiment is lost to contemporary Mediterranean cuisines, as have other products of ancient Greco-Roman cuisines. No longer current in Mandarin Chinese, the word is still used in Japanese and coastal Chinese languages like Hokkien and Cantonese, and is most likely the origin of the Korean word for fish sauce Jeot. Fermented fish sauce seems to be a narrow definition of a wide variety of related products.

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Fish sauce

Asian Recipe. Fish sauce is made with anchovies. The anchovies are fermented in salt water for months, then the liquid is fish sauce. Thai people like Tiparos brand which is cheap and easy to find at an Asian grocery store. The easiest-to-find brand is 3 Crabs, made by Viet Huong.

It is a condiment that is made from fermenting fish. Tt is most commonly used in Asian cuisine. It is amber colored and liquid-like. Fish sauce is generally salty in taste and has a pungent smell but its taste slightly alters in different countries. In china, it is said to be very salty and mostly suitable for cooking but in Vietnam you will find a slightly sweetened version and the smell is also less pungent.