Fish sauce has the function of refreshing and flavoring. Fish sauce seasoning is often used to garnish steamed fish, grilled meat or cooked rice.

Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian and other places, can continue to this day, and its unique flavor is inseparable, mainly including fresh and salty flavor; is commonly used in Min cuisine, Chaozhou cuisine and Southeast Asian cuisine in the aquatic seasoning, is a small fish and shrimp as a raw material, marinated, fermented, boiled to obtain an extremely tasty juice, the color is amber, with a salty taste It is amber in color and has a salty and fresh taste.

It's easy to use, you can drizzle the fish sauce seasoning directly onto dishes or use it to flavor soups and soy sauce. If you like steamed fish, you can add some fish sauce seasoning to the steamed fish and let them steam together so that the steamed fish will have a strong fish sauce flavor. All in all, fish sauce seasoning is a very flexible seasoning that can be used with a variety of dishes. You can adjust the way you use it according to your own preferences and tastes, and try to create dishes with your own unique flavors.

Fish sauce food culture

Fish sauce has a very long history. The earliest fish sauce should refer to the fish juice discharged when pickling salted fish, the composition of these fish juice, in addition to brine, mainly fish protein hydrolysis of a variety of amino acids, both fresh flavor and nutrition, fishermen feel pity to pour away, so they stayed behind to serve as a seasoning. The Chaoshan people also called this fish juice "minced meat juice", the pickled seafood called "salted minced meat".

Chaoshan is one of the places of origin of fish sauce. Chaoshan people also fish sauce called "fishy soup", the old housewives often let the children take the bowl or old bottle to the market miscellaneous salty store to play fishy soup, there are also vendors selling along the street carts. Many countries and regions in Asia on the fish sauce or fish sauce also has a different name, such as Vietnam has "New Kuman" (nuoccham), Thailand has "Nongmola" (Nam Pla), Malaysia has "Bodu" (Budu). "(Budu) and "Marajan" (belancan), Fujian has shrimp oil and so on.

Refer to Baidu Encyclopedia - Fish Sauce