Condiment|Sauce | Low Carb Keto

Southeast Asian Fish Sauce

Engraulidae spp. (fermented fish) Allergens: Fish
Southeast Asian Fish Sauce

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Southeast Asian
  • Seasonality Year-Round
  • Source Anchovies|Salt|Water

The Forktionary Angle

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Definition

A pungent, salty condiment made from fermented fish, primarily anchovies, fundamental to Southeast Asian cuisine, adding umami depth.

Sensory Profile

TasteSalty, Umami
TextureThin, Viscous, Liquid
AromaPungent, Briny, Fishy, Savory
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 tbsp (15ml)
Calories50
Total Fat0g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein10g
Total Carbohydrate2g
Dietary Fiber0g
Total Sugars0g
Calcium20mg
Iron0.5mg
Potassium200mg

Chef’s Secret

Add fish sauce at the end of cooking to brighten flavors without overcooking its delicate notes. Use sparingly for depth, not overwhelming fishiness.

Substitutions

Best Match

Soy Sauce

1:1 (adjust for saltiness)

Best for adding savory, salty, umami notes; lacks the unique fermented fish flavor.

Worcestershire Sauce

1:1

Offers a similar fermented, savory depth, though tangier and less salty.

Mushroom-based Umami Sauce

1:1

Excellent vegan alternative for savory, umami flavor; may alter color.

Tamari

1:1

Gluten-free alternative to soy sauce, providing deep umami and salt.

Buying Guide

Look for brands with high fish content and fewer additives. Color should be clear, reddish-brown.

Flavor Pairings

Curries stir-fries dipping sauces marinades pho green papaya salad.