Kitchen Dictionary: fish sauce

Fish sauce can be various mixtures based on the liquid from salted, fermented fish. A pungent, strong-flavored and salty liquid ranging in color from ochre to deep brown. It is used as a condiment or flavoring. Asian fish sauce is generally made from anchovies, salt and water, and should be used in moderation because of it's intense flavor. The fermentation process takes approximately six months; and the first draining is the very best fish sauce -- lighter in color and perfectly clear. This fish sauce is relatively expensive and preferred for table use. The second and third drainings are lower quality, and should be used for general-purpose cooking.

Ingredient

Season: available year-round

Substitutions: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce