Characteristics: pugent flavored liquid
Made with: fermented fish and salt
Commonly used in: broths and dips
Fish sauce is common across many Asian cultures. This ingredient can be used to add umami into broths and dipping sauces. I'm a particular fan of adding this to soups because it replaces labor intensive step of boiling dried seafood for hours, for a similar flavor profile.
This is best stored in the refrigerator after opening, to avoid spoiling.
Fish sauce is a key flavor in my Kimchi Jjigae.