fish sauce


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fish sauce

n.
A pungent, salty liquid made from fermented fish, often anchovies, used as a seasoning and condiment in Southeast Asian cuisine.
References in periodicals archive ?
M2 PRESSWIRE-August 26, 2019-: Global Fish Sauce Market Analysis 2019-2023 with Sales Data on Both Industrial & Traditional Fish Sauce
The global fish sauce market is expected to experience steady growth.
Golden butternut squash curry INGREDIENTS SERVES 2 90ml groundnut oil or other neutral-tasting oil 1tsp ground turmeric 1tsp ground coriander 1tsp ground cumin 1tsp paprika 8 fresh or dried curry leaves 2 medium onions, sliced 1 spring onion, green and white parts, shredded 4 garlic cloves, sliced 2cm piece of ginger, peeled and slid sliced ptip 1 butternut or kabocha squash (Japanese pumpkin), peeled and cubed To make 1tbsp sugar outthe vegetarian swap 1tsp shrimp paste (belacan) pasteand an equal of Japanese 2tbsp fish sauce Rice, to serve DIRECTIONS Heat the oil in a saucepan over a high heat.
Higher prices for coffee, milk approved !-- -- Louella Desiderio (The Philippine Star) - July 4, 2019 - 12:00am MANILA, Philippines The Department of Trade and Industry (DTI) has approved price increases for coffee, milk and fish sauce (patis).
Visit buysubscriptions.com/goodfood and enter code GFMIRROR19 or call 03330 162 124 and quote GFMIRROR19 TOMORROW'S RECIPE: BBQ CHICKEN BURGERS 400g pork fillet 4 tbsp light muscovado sugar 60ml cider vinegar 1 tsp fish sauce 1/2 small pineapple, peeled, cored and cut into chunks (or use ready prepped fresh pineapple, drained well) 1 green pepper, deseeded and cut into squares (optional) 4 spring onions, trimmed and cut into 4 equal lengths skewers small bunch coriander, chopped (optional) cooked rice or pitta, to serve 1 Cut the pork into cubes.
INGREDIENTS: (serves 2 as a main or 4-6 as a side) 90ml groundnut oil or other neutral-tasting oil 1tsp ground turmeric 1tsp ground coriander 1tsp ground cumin 1tsp paprika 8 fresh or dried curry leaves 2 medium onions, sliced 1 spring onion, green and white parts, shredded 4 garlic cloves, sliced 2cm piece of ginger, peeled and sliced 1 butternut or kabocha squash (Japanese pumpkin), peeled and cubed 1tbsp sugar 1tsp shrimp paste (belacan) 2tbsp fish sauce Rice to serve METHOD: 1.
We did cut back on the original recipe's amount of fish sauce, by a third.
Summary: According to a study by Fact.MR, the global fish sauce market is expected to experience steady growth.
Travel around Vietnam and you'll notice two universal themes rice and fish sauce. Vietnam is the second largest exporter of rice in the world after Thailand.
Chan Silsocheat, general manager at local fish sauce enterprise Ngov Heng Kampot Fish Sauce, said if the industry continues to import salt, it will impact local production and bring along fierce competition with imported finished products.
1,200g mussels, cleaned and washed 1 can coconut cream 1/2 bunch coriander, washed 1 red chilli, deseeded and finely chopped 1 garlic clove 2 sticks lemongrass, outer leaves off Zest of half a lime Juice of one lime 2 tablespoon fish sauce 2 limes leaves, finely chopped METHOD Put the coriander, garlic, chilli, lime zest, lemongrass and lime leaf into the processor and pulse to a paste.
2 tbsp coconut oil, 2 onions, diced, 1 green chilli, sliced, 1 tbsp grated ginger, 2 garlic cloves, minced, 11/2 heaped tbsp curry paste, small butternut squash or 1/2 Japanese pumpkin (approx 1kg), peeled and chopped, 1 litre chicken stock, 2 pandan leaves, cut in half, 1 tbsp fish sauce, handful of coriander stalks, 4 whole kaffir lime leaves, 250ml coconut milk, salt and pepper, coriander leaves to garnish, juice of 1 lime, to serve Method 1 Heat the oil in a saucepan and fry the onion, chilli, ginger and garlic until soft.