Fish Sauce
Condiment◎ Good year-round
Used in 5 of 45 cuisines (11%)
Umami's secret weapon: a little goes a long way.
Pungent fermented fish liquid; intensely umami with briny depth fundamental to Southeast Asian cooking.
Where it comes from
A staple in Vietnamese and Thai kitchens, fish sauce has been used for thousands of years, originally developed as a method to preserve fish.
In the kitchen
Used as a seasoning or marinade, fish sauce enhances dishes with its complex salty flavor, often balancing with lime or sugar for a harmonious taste.
Nutrition (per 100g)
10kcalCal
1.0gProtein
0.0gFat
2.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lime
A quick squeeze of lime over fish sauce—lime's sharpness cuts through, leaving the sauce's depth. Add last to keep its zing alive.
Sugar
Sugar tempers fish sauce's saltiness, creating a balanced sweet-salty depth. Dissolve over low heat for a smooth blend.
Garlic
Crushed garlic and fish sauce, a quick sizzle, and the sharpness softens, leaving a savory, umami punch.
Lemongrass
Crush lemongrass, mix with fish sauce. Marinate proteins. Lemongrass brightens, fish sauce deepens. A vibrant, savory base.
Tamarind
Add tamarind to fish sauce for a tangy, savory base. Off-heat, it brightens without overpowering.
Green Papaya
A splash of fish sauce adds depth and umami, anchoring the papaya's fresh taste. Mix well to coat.
Calamansi
Combine calamansi with fish sauce for a zesty, savory marinade. The citrus sharpens and balances the fish sauce's umami.
green mango
Drizzle over grated mango. The salty depth balances the tart crunch, adding umami.
