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Search references for FISH SAUCE. Phrases containing FISH SAUCE
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Condiment made from fish
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning
Fish_sauce
English fermented condiment
Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth century, English recipes for sauces (typically to put on fish)
Worcestershire_sauce
Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce
List_of_fish_sauces
prepared sauces used in cooking and food service. Anchovy essence – Spiced fish sauce Avgolemono – Egg-lemon sauce or soup Avocado sauce – Sauce prepared
List_of_sauces
Liquid, cream, or semi-solid food served on or used in preparing other foods
European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20. Sauces are
Sauce
French sauce made from roux and light stock
a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened
Velouté_sauce
Type of container
Shoyu-tai, also known as soy sauce fishes, are small fish-shaped containers for liquid condiments such as soy sauce. They were first produced in Japan
Soy_sauce_fish
Vietnamese fish sauce
Phu Quoc fish sauce is a variety of fish sauce in Vietnamese cuisine made from fermented black anchovies. It is produced in Phu Quoc island in southwest
Phu_Quoc_fish_sauce
Condiment made by cooking oysters
daikon cake. While oyster sauce and fish sauce are both briny and may have related histories, they are different products. Fish sauce is watery, clear, and
Oyster_sauce
Japanese seasoning sauce
Standard) Japanese Worcestershire-type sauce. It is similar to the English and Irish brown sauce, and can include a fish sauce, tomatoes, prunes, dates, apples
Tonkatsu_sauce
East Asian liquid condiment
by-product soy sauce, by using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. The 19th century
Soy_sauce
Sauce made of egg, butter, and lemon
Sauce Colbert is sauce Foyot with reduced white wine. Sauce Paloise is Béarnaise with mint substituted for tarragon. Sauce au vin blanc (for fish) is
Hollandaise_sauce
Historical fermented fish sauce
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen
Garum
Spicy seafood sauce from Hong Kong
Kong, for Cantonese cuisine, XO sauce is made of roughly chopped dried seafood, including dried scallops (conpoy), fish and shrimp, which are cooked with
XO_sauce
Thai fish sauce
Nam pla (Thai: น้ำปลา, literally “fish water”) is the most common fish sauce used in Thailand. It is considered an essential seasoning in Thai cooking
Nam_pla
Type of béchamel sauce including cheese
also be used. In French cuisine, it is often used in fish dishes. In American cuisine, a Mornay sauce made with cheddar is commonly used for macaroni and
Mornay_sauce
Type of condiment
vegetables and fried fish Prik nam pla (Thai) mixes of chili peppers and fish sauce Sriracha sauce Mắm nêm, made of fermented fish. Originates in Vietnam
Dipping_sauce
Vietnamese dipping sauce
mắm chấm for the fish-sauce version, is a Vietnamese dipping sauce often served as a condiment. It is a sweet, sour, salty, savoury sauce that often (but
Nước_chấm
Brand owned by NutriAsia, Inc.
Ismael Reyes. Eventually, soy sauce and fish sauce under the Datu Puti brand were introduced in the 1990s. An oyster sauce product was also introduced.
Datu_Puti
Brand of brown sauce condiment
Kingdom (as "Brand's A.1. Sauce") and in North America by Kraft Heinz. Created in London, it was sold from 1831 as a condiment for "fish, meat, fowl and game"
A.1._Sauce
Filipino condiments brand
introduced as a soy sauce brand in 1942. Later on, the brand was expanded to include vinegar, fish sauce, chili sauce, oyster sauce, and other Filipino
Silver_Swan_(brand)
Condiment primarily used as a dip
Thai or red jalapeños), rice wine vinegar, sometimes garlic, sometimes fish sauce, and a sweetening ingredient such as fruit or a refined sugar or honey
Sweet_chili_sauce
Cambodian variety of fish sauce
Kampot fish sauce (Khmer: ទឹកត្រីកំពត) is a variety of fish sauce from Kampot Province, Cambodia produced by fermenting saltwater fish with Kampot sea
Kampot_fish_sauce
Paste made of fish meat
smoked fish with the assistance of family members." Food portal Anchovy paste – Food product Fish sauce – Condiment made from fish List of fish sauces List
Fish_paste
Culinary traditions of Vietnam
chấm: dipping sauces and condiments depending on the main dishes, such as pure fish sauce, ginger fish sauce, tamarind fish sauce, soy sauce, muối tiêu chanh
Vietnamese_cuisine
Sauce made from chopped herbs
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte
Green_sauce
Cold egg sauce
Classically, sauce gribiche may be served with boiled chicken, fish (hot or cold), calf's head, tripe, or cold terrine. Modern variations pair sauce gribiche
Sauce_gribiche
Type of Philippine condiment
fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process of bagoóng isdâ also produces fish sauce known
Bagoong
paste Fish paste – Paste made of fish meat List of fish pastes – Paste made of fish meat Fish sauce – Condiment made from fish List of fish sauces Fritessaus –
List_of_condiments
British fried fish and fried potato dish
Know?". Federation of Fish Friers. Archived from the original on 23 September 2008. Retrieved 22 June 2009. "Scotland's sauce wars: Charge for ketchup
Fish_and_chips
Pie with the main ingredient being fish
cod, haddock, salmon) or seafood in a Béchamel sauce or cheddar cheese sauce made using the milk the fish was poached in. Hard-boiled eggs are a common
Fish_pie
One of the five basic tastes
strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, katsuobushi, sardines, and anchovies), dashi
Umami
Preserved fish
they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter
Anchovies_as_food
Vietnamese rice dish
ribs, cucumbers, and pickled carrots, often served with sweet and sour fish sauce. Tấm refers to the broken rice grains, while cơm refers to cooked rice
Cơm_tấm
Lao pickled or fermented fish condiment
fermented fish that has been cured. It often contains chunks of fish and is thicker, as well as more seasoned than fish sauce. Unlike other versions of fish sauce
Padaek
Fish sauce brand
Phu Quoc fish sauce. The company was founded by Cuong Pham, who was born in Vietnam and grew up in Saigon. His family had a small fish sauce factory in
Red_Boat
Fermented condiment
Shrimp paste, shrimp sauce, or prawn sauce is a fermented condiment commonly used in Southeast Asian and coastal Chinese cuisines. It is primarily made
Shrimp_paste
Variety of curry
(traditionally fish, fish balls, or meat), the other ingredients for the dish consist of coconut milk, green curry paste, palm sugar, and fish sauce. Thai eggplant
Green_curry
Italian fish sauce made from anchovies fermented in brine
'anchovy drippings') is an Italian fish sauce made from anchovies, from the small fishing village of Cetara, Campania. The sauce is a transparent, amber-colored
Colatura_di_alici
French brown butter, parsley, and lemon sauce
[mønjɛʁ] ; lit. 'miller's wife') is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and
Meunière_sauce
Laotian dipping sauce
herbs, and fish sauce or padaek (fermented fish paste). Jeow can range in consistency from thick, chunky pastes to thinner, more liquid sauces depending
Jeow
French-inspired Vietnamese dish
beef that has been cut into small cubes, marinated with fish sauce, soy sauce and oyster sauce, then sauteed in a wok with red onion and bell pepper before
Shaking_beef
Fish sauce originating from east coast of Peninsular Malaysia
[citation needed] Budu made from anchovy sauce has shown potential as an anti-cancer agent. As a food sourced from fish it also has potential as brain food
Budu_(sauce)
Thai and Lao pork salad
and dressed with ground roasted sticky rice (khao khua), lime juice, fish sauce, dried chili flakes, shallots, and fresh herbs such as mint, cilantro
Nam_tok_mu
Class of primary sauces in French cooking
mother sauces (French: sauces mères, pronounced [sos mɛʁ]), also known as greater sauces (grandes sauces, pronounced [ɡʁɑ̃d sos]), are a group of sauces upon
French_mother_sauces
Vietnamese businessman
Group, a consumer goods company best known for selling fish sauce, instant noodles, chili sauce, sausages, and animal feed. Quang earned an MBA from the
Nguyen_Dang_Quang
Roman garum manufacturer-merchant
known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine. He was active in Pompeii between c. 25-35
Aulus_Umbricius_Scaurus
Fraternity hazing death in Belgium
(known as "KU Leuven"). On 4 and 5 December 2018, Dia was forced to drink fish sauce and over two litres of high content alcohol, was refused water, driven
Death_of_Sanda_Dia
Mayonnaise-based cold sauce
Tartar sauce (French: sauce tartare), often spelled tartare sauce in the UK and other Commonwealth countries, is a mayonnaise-based condiment typically
Tartar_sauce
Cooking technique in Vietnamese cuisine
protein source, such as beef, pork, poultry, fish, shrimp, or fried tofu, is marinated in fish sauce or soy sauce and spices, such as pepper, garlic, shallot
Kho_(cooking_technique)
Culinary traditions of Thailand
clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared
Thai_cuisine
Mild Thai curry
of this dish, such as using tofu and substituting any shrimp paste or fish sauce used. The Muslim roots of the dish are evident in many of the flavors
Massaman_curry
Thick, salty, sweet red Thai curry paste
creating a rich sauce that coats the meat. Common proteins include beef, chicken, or pork, complemented by kaffir lime leaves, fish sauce, and palm sugar
Phanaeng
Sauce commonly used in Chinese cuisine
especially Sichuanese ("fish fragrant"). The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches
Hoisin_sauce
Japanese cured fish product
are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes. Kamaboko is often
Kamaboko
Thai-Chinese noodle dish
covered in a sauce made with fermented soy beans and thickened with tapioca starch or cornstarch. It is seasoned with dark soy sauce, fish sauce, and ground
Rad_naa
Condiment prepared with chili peppers
Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot
Chili_sauce_and_paste
Raw blood pudding with cooked meat
(hãm huyết), by mixing it with some fish sauce of certain proportions, usually three to five soup spoons of fish sauce for one quart (approximately 1 liter)
Tiết_canh
Dip for Chinese-style duck dishes
duck, chicken, and fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder
Duck_sauce
Swedish fermented Baltic Sea herring
fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented fish. Preservation of fish through fermentation
Surströmming
Stir-fried noodle dish from Thailand
miscellaneous fresh vegetables. Vegetarian versions may substitute the fish sauce with soy sauce and omit the shrimp entirely. Food portal Thailand portal Thai
Pad_thai
Thai snack
sweetened fish sauce') is a Thai snack. Mamuang nampla wan is a classic Thai dish which is a combination of unripe mangoes and a sticky dipping sauce. In Thai
Mamuang_nampla_wan
Culinary sauce
Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter
Normande_sauce
Substance added to food for flavour
Common condiments added to help with micronutrient deficiency are fish sauce, soy sauce, seasonings, and bouillon cubes. Studies taken in nine different
Condiment
Tomato sauce with herbs
Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine
Marinara_sauce
Traditional Vietnamese rice flour pancake
originally served with various dripping sauce like: fish soup, fermented fish sauce, mixed fish sauce or meatball sauce on the side, accompanied by an assortment
Bánh_căn
Thai salad dish
fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. Generally, Thais usually use whiteleg
Kung_chae_nampla
Fried rice dish from Thailand
optionally topped with fried eggs. The main seasonings are soy sauce, Thai fish sauce, oyster sauce (optional), cane sugar, and bird's eye chili. Over time,
Phat_kaphrao
Type of condiment
sauce known simply as sauce or chippy sauce is popular on fish and chips in Edinburgh. In 1837, Yorkshire Relish, of a similar style to brown sauce,
Brown_sauce
Recipe from classic French cookery
butter and fish stock. It is sometimes incorrectly referred to as sauce armoricaine (pronounced [sos aʁmɔʁikɛn]), but in fact the sauce was invented
Sauce_américaine
Vietnamese stuffed rice noodles
sliced cucumber, and bean sprouts, with the dipping sauce, which is fish sauce, called nước chấm (fish sauce). The rice sheet of bánh cuốn is extremely thin
Bánh_cuốn
Fried rice variety
seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nam pla (Thai fish sauce), are stir-fried together with
Thai_fried_rice
Well-known dish in Jiangsu cuisine
mandarin fish into an ornamental shape similar to a squirrel, and then deep-frying it in batter before dousing it in sweet and sour sauce. West Lake Fish in
Squirrel_fish
Iberian culinary style
Adobo or adobar (Spanish for 'marinade, sauce or seasoning') is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt
Adobo
French white sauce based on roux and milk
Béchamel sauce (/ˌbeɪʃəˈmɛl/; French: [beʃamɛl] ) is a white sauce made from a roux of butter and flour, heated in cream or milk, and seasoned with ground
Béchamel_sauce
Condiment served usually with seafoods
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a
Cocktail_sauce
French sauce
not) in the oil to create the sauce. The sauce is usually served with shellfish and delicately flavoured white-fleshed fish such as cod and sole. It is
Sauce_vierge
Fried minced or ground seafood
It is served with peanut sauce that is mildly spicy. Pempek bangka In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah
Fishcake
Cambodian Chinese stir fry dish
cabbage, beef, chicken or pork, in a mixture of palm sugar, fish sauce and dark soy sauce and served with a fried egg. In 2022, BBC named it as one of
Lort_cha
Dish
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized
Fish_soup
Thai dish
made with broad rice noodles (kuaitiao sen yai in Thai), soy sauce, fish sauce, oyster sauce, garlic, meat, seafood, chili, fresh black pepper pods and
Drunken_noodles
Northeastern Thai local food
is made from a mix of sauces, herbs, and spices including tamarind sauce, fish sauce, and roasted and ground rice. The ratio of ingredients and taste is
Suea_rong_hai
Culinary traditions of Kuwait
is often topped with sesame seeds. Bread is often served with mahyawa fish sauce. Biryani (Arabic: برياني) – a very common dish, which consists of heavily
Kuwaiti_cuisine
Largest island in Vietnam
the Vietnamese people, the best fish sauce comes from Phú Quốc. The island name is coveted and abused in the fish sauce industry that local producers have
Phú_Quốc
Sauce used as a condiment
heat until rather syrupy. A third type, kecap ikan, meaning "fish kecap" is fish sauce similar to the Thai nam pla or the Philippine patis. It is not
Ketchup
Culinary traditions of Cambodia
dipping sauce for vegetables, fruit, meat, and fish. Other sauces used in the Cambodian cuisine include fish sauce (ទឹកត្រី, tœ̆k trei), oyster sauce (ទឹកប្រេងខ្យង
Cambodian_cuisine
English food historian (fl. 2025)
interest in the Roman fish sauce garum, and studied for an MA at the University of Reading where her dissertation topic was "Roman fish sauce: an experiment
Sally_Grainger
Ilocano (Filipino) dish of mixed vegetables
profile, primarily derived from the pungent, salty umami of fermented fish sauce made from anchovies (buggúong or bagoong isda) or, in some modern variations
Pinakbet
Fish sandwich sold by McDonald's
its ingredients has remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce, and pasteurized American cheese. The sandwich was invented
Filet-O-Fish
Sauce with garlic as a main ingredient
ingredients can be used to prepare the sauce. Garlic sauces can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken
Garlic_sauce
Thai soup
commonly fish, shrimp, mixed seafood, pork, or chicken. When the meat is cooked, final flavorings whose taste is destroyed by heat, such as fish sauce and
Tom_yum
Culinary traditions of Hmong people
traditional medicine. Common southeast Asian sauces such as oyster and fish sauce feature prominently, although a fresh sauce called "pepper dip" which is unique
Hmong_cuisine
Vietnamese stuffed pancake
vegetables, usually carrots and radishes. Its dipping sauce is nước chấm (sweet and sour garlic fish sauce). Bánh xèo is a traditional street food in Vietnam
Bánh_xèo
Thai sauce
This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with
Nam_chim
again by using the teleological argument. 26 4 "A Financial Secret and Fish Sauce" Jonathan Judge Story by : Chuck Lorre & David Bickel & Jeremy Howe Teleplay
List of Young Sheldon episodes
List_of_Young_Sheldon_episodes
Korean staple dish
used aekjeot (liquid jeotgal, or fish sauce) are myeolchi-aekjeot (anchovy sauce) and kkanari-aekjeot (sand lance sauce). Aekjeot may be used in place of
Baechu-kimchi
Vietnamese noodle soup dish
peppers, lime wedges, fish sauce, chili oil, hot chili sauce (such as Sriracha sauce), pickled garlic (Northern style), or hoisin sauce (Southern style) may
Pho
Species of bacterium
lactic acid bacterium active in the fermentation processes of soy sauce, miso, fish sauce and salted anchovies. This species is Gram-positive. Dworkin, Martin;
Tetragenococcus_halophilus
Cooking method
sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular
Sweet_and_sour
Sweet and savory Lao chili paste originating from Luang Prabang, Laos
chili sauce, is a sweet and savory Lao chili paste originating from Luang Prabang, Laos. Jeow bong is made with sundried chilies, galangal, garlic, fish sauce
Jeow_bong
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FISH SAUCE
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