Fish sauce

Fish sauce is an Asian cooking ingredient. It is made from fish or krill which has been coated in salt and then fermented for up to two years.[1] It is used as a seasoning in quite a lot of Asian dishes, particularly those from Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam.

A drop of fish sauce

Fish sauce is used by chefs to add the umami flavor to dishes. Soy sauce is sometimes considered a vegetarian alternative to fish sauce.

In French and international cuisine the corresponding term is fish stock. That is made differently and tastes different.