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Pressed and fermented fish eaten in Burmese cuisine: Ngapi: Myanmar (Burma) a fermented paste made of either fish or shrimp, commonly used as a seasoning or sauce in Burmese cuisine: Ngari Manipur, India Ngari is a traditional fermented food of Manipur. It is prepared by fermenting smaller freshwater fishes with mustard oil and salt.
It is uniquely prepared by burying the fish (typically milkfish or tilapia) in mud for a day or two, allowing it to ferment slightly. After fermentation, it is cleaned and cooked as paksiw sa tuba, with spices, nipa vinegar, and sometimes coconut cream. It is popularly eaten as pulutan (accompanying dish for drinking alcohol). [1] [2] [3] [4]
Garum was a fish sauce made from the fermentation of fish entrails, used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. It is believed to have resembled the fermented anchovy sauce colatura di alici still produced today in Campania, Italy. Gochujang: Korea: A savory, sweet, and spicy fermented condiment popular in Korean ...
[4] [5] The taste of garum is thought to be comparable to that of today's Asian fish sauces. [6] Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. [7] It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. [8] Murri may ...
Hongeo-hoe [1] (Korean: 홍어회) is a type of fermented fish dish from Korea's Jeolla province. [2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". [3] Fermented skate is also enjoyed in Iceland under the name kæst skata.
Ngari, a fermented fish product from Manipur. Ngari is a fermented fish product indigenous to the people of Manipur. Nga means fish in Meitei language and ri (riba/liba) means the process of fermentation. [1] It is used as a condiment in Manipuri dishes like eromba, singju, kangshoi, morok metpa, and others.
Patís or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor. [ 3 ] Sauces similar to patís include nước mắm in Vietnam, nam pha (ນ້ຳປາ) in Laos, hom ha in China, nam pla in Thailand, shottsuru in Japan and ...
Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]; Northeastern Thai: ปลาแดก, pronounced [pāː dɛ̀ːk]), similar to padaek in Laos, is a traditional Thai [1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months.