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Glossary: fish sauce
Popular throughout Southeast Asia, fish sauce can be any of various mixtures based on the liquid from salted, fermented fish. This extremely pungent, strong-flavored and salty liquid can range in color from ochre to deep brown. It's used as a condiment and flavoring, much as soy sauce would be used. Fish sauces may be flavored variously'"such as with chiles or sugar'"depending on the use. Asian markets carry a wide variety of these pungent sauces including nam pla (Thai), nuoc nam (Vietnamese), patis (Philippines) and shottsuru (Japanese). Fish sauce is also referred to as fish gravy. See also garum; shrimp sauce.
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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