Fish Sauce
Fish sauce is a flavorful, amber-colored liquid made from fermented fish, typically anchovies, mixed with salt and water. It's a staple in Southeast Asian cuisine, known for its umami-rich, salty profile.
Notes
Always use fish sauce sparingly due to its intense saltiness. Shake well before use, as natural sediments may settle at the bottom.
Uses
- Marinades for meats and seafood
- Stir-fries and noodle dishes
- Soups like tom yum and pho
- Dipping sauces such as nước chấm
- Seasoning for grilled dishes
- Enhancing the flavor of braised dishes
Replacements
- Soy sauce (less umami)
- Oyster sauce (sweeter and thicker)
- Miso paste (diluted with water)
- Worcestershire sauce (for a tangy alternative)
- A mix of soy sauce and seaweed flakes
You might also like
Canned Peas
Canned peas are small, round legumes that have been picked at their peak freshness, blanched, and preserved in a brine solution. Originating from the fertile lands of the Middle East, peas have been cultivated for thousands of years and are now enjoyed worldwide. They possess a naturally sweet flavor with a hint of vegetal earthiness, and their texture is soft yet retains a slight firmness, making them enjoyable to eat. When cooked, canned peas quickly heat through, making them a convenient addition to a variety of dishes. They can add color, sweetness, and nutrients to meals without requiring lengthy preparation. In cooking, they hold their shape well and can absorb surrounding flavors, enhancing the overall taste of soups, stews, and casseroles.
Hamburger Buns
Soft, pillowy, and golden-brown, these hamburger buns are the perfect canvas for your next juicy burger creation. Freshly baked with a slightly sweet aroma and a tender crumb, they cradle your patty with warmth and comfort.
