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 ?
3 Add chicken stock and fish sauce to pan, bring to the boil and simmer for 10 mins, skim .
In a bowl, combine the oyster sauce, fish sauce, sugar, lemon grass, ginger, lemon juice, coriander leaves and black pepper.
But elsewhere, the fish sauce is limited in its popularity because of its strong and sometimes unpleasant odor.
2 Add 1 tbsp of the fish sauce and a pinch of the sugar, then taste -- if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
Pork can be deep fried; white rice can be sauteed with garlic, onion, tomato, and fish sauce to be served as a filling for fresh mustard leaves.
Simply mix together the mango, coriander, lime juice, fish sauce, coconut sugar and chill in a bowl and set aside.
Marinade chicken with garlic, fish sauce, salt, coconut powder, oyster sauce, garlic, milk, black peppe, mix well and refrigerator for 4 hours.
INGREDIENTS 600g monkfish fillet, trimmed of sinew and skin, cut into chunks 2tbsp coriander seeds 2 garlic cloves, peeled and finely chopped 2tbsp finely grated fresh ginger 3 lemongrass stalks, coarse outer layers removed, finely chopped 2tbsp sunflower oil 2tsp soy sauce 2tsp fish sauce Grated zest of 1 lime (use the juice for the sauce) Sea salt and freshly ground black pepper For the peanut sauce: A drizzle of sunflower oil 6 shallots or 2 banana shallots, peeled and finely chopped 4 garlic cloves, peeled and finely chopped 2 red chillies, deseeded and finely chopped 2tbsp brown sugar 1tbsp fish sauce 200ml coconut milk 160g unsalted peanuts, roasted and finely chopped Juice of 1 lime To serve: 1 lime, cut into quarters METHOD 1.
INGREDIENTS 600g monkfish fillet, trimmed sinew and skin, cut into chunks 2tbsp coriander seeds 2 garlic cloves, peeled and finely chopped 2tbsp finely grated fresh ginger 3 lemongrass stalks, coarse layers removed, finely chopped 2tbsp sunflower oil 2tsp soy sauce 2tsp fish sauce Grated zest of 1 lime (use the juice for the sauce) Sea salt and freshly ground pepper For the peanut sauce: A drizzle of sunflower oil 6 shallots or 2 banana shallots, peeled and finely chopped 4 garlic cloves, peeled and finely chopped 2 red chillies, deseeded and chopped 2tbsp brown sugar 1tbsp fish sauce 200ml coconut milk 160g unsalted peanuts, roasted and finely chopped Juice of 1 lime To serve: 1 lime, cut into quarters METHOD 1.
Add the oil, soy sauce, fish sauce and lime zest and mix well.
The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe is a unique cookbook that features homemade fish sauce, and other useful sauces that can be crafted with homemade fish sauce such as Caramel Miso Glaze and Apple Relish.
A super-easy take on Thai food, and much healthier than having a takeaway SERVES: 3 INGREDIENTS 400g white fish fillets, skinned 3 tbsp Thai red curry paste (we used Thai Taste) 1 egg 2 tbsp breadcrumbs A good dash of fish sauce 75g fine green beans, topped, tailed and finely chopped Zest of 1 lime, plus the juice to serve 1 Place the fish, curry paste and egg into a food processor and blend to a thick paste.