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| − | {{ingredient}} | [[Cookbook:Southeast Asian cuisines|South-East Asian cuisines]] | + | {{wikipedia::Fish Sauce|Fish Sauce}} |
| − | [[Image:Thaifishsauce0609.jpg|right|thumb|Fish sauce in a Thai supermarket]]
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| − | '''Fish Sauce''', also '''nước mắm''' ([[Cookbook:Cuisine of Vietnam|Vietnam]]), '''nam pla''' (น้ำปลา - [[Cookbook:Cuisine of Thailand|Thailand]]), '''jeotgal''' ([[Cookbook:Cuisine of Korea|Korea]]), is a [[Cookbook:Sauce|sauce]] made by [[Cookbook:Fermentation|fermenting]] various types of [[Cookbook:Fish|fish]] (usually [[Cookbook:Anchovy|anchovies]]) and [[Cookbook:Pressing|pressing]] to extract the liquid.
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| − | Fish sauce is very salty and has a strong flavour, not just of fish (due to the fermentation process). It is an essential ingredient in many South-East Asian recipes. Is is also used as a basis for many other sauces.
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| − | Because there is so much salt in these sauces, it can be used as a replacement for salt in a recipe. It also makes a very tasty salad dressing, but should only be applied at time of serving because the salt will make the salad wilt.
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| − | ==See also==
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| − | {{Wikipedia|Fish sauce}}
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