Fish Sauce

Fish sauce is a traditional fermented condiment made from fish and sea salt, serving as a cornerstone of Southeast Asian cuisine. It is produced by fermenting small fish, typically anchovies, in brine for several months. The result is a dark, intensely aromatic liquid with a pronounced umami flavor that adds depth and complexity to dishes. It is widely used in pad thai, stir-fries, salad dressings, marinades, and soups. Despite its pungent aroma when raw, the smell mellows significantly during cooking and blends seamlessly with other ingredients.