Fish sauce is a salty, savoury liquid seasoning made by fermenting fish—commonly anchovies—with salt. During fermentation, enzymes break down fish proteins and develop a concentrated flavour rich in amino acids and other savoury compounds. Fish sauces are widely used in Southeast Asian cuisines, including Thai nam pla and Vietnamese nước mắm.
Fish sauce is usually added in small quantities to season soups, dressings, marinades, dipping sauces and stir-fries. It contributes salt and umami rather than a strong fish flavour when used in balance. Products vary in saltiness, aroma, fish species and fermentation method.
Example: a few drops can deepen the seasoning of a Thai curry, Vietnamese dipping sauce or savoury broth.
Allergen note: fish sauce contains fish and must be identified for guests with fish allergies.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
