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Fish Sauce

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About
Though it’s best known as an ingredient in Southeast Asian cooking, fish sauce is not uncommon in Chinese cuisine. It is called “fish mist” in China, and is used by the Chiu Chow people in southern China. Made from fermented anchovies, fish sauce has a distinct fishy, briny aroma that dissipates upon cooking, lending a unique salty flavor to dishes.

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