Pungent and savory, fermented fish paste delivers an umami-rich depth that enhances dishes with its complex flavor. This ingredient is integral to many Southeast Asian cuisines, adding a distinctive taste that cannot be replicated.
Where it comes from
Fermented fish paste has its roots in Southeast Asia, with origins tracing back to ancient preservation techniques that have evolved into beloved culinary staples in Thai and Vietnamese kitchens.
In the kitchen
Used sparingly, fermented fish paste enriches soups and sauces, contributing a savory backbone that elevates the overall flavor profile of a dish.
Nutrition (per 100g)
180kcalCal
25.0gProtein
5.0gFat
10.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
