Popular throughout Southeast Asia, fish sauce is an extremely pungent, strong flavoured and salty liquid. The sauce is clear and reddish-brown, made from small fish fermented in brine and sometimes sugar. Fish sauce is an extremely complex flavour and adds depth to marinades, sauces, soups and stir-fry.
Remember that a little bit of fish sauce goes a long way – with most recipes calling for just a tablespoon or two, but this small amount will provide boatloads of flavour.
Fish, Salt, Water.
Stick it in the cupboard, refrigerate after opening.