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Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
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This fresh squid is 산 오징어 (san ojingeo) (also with small octopuses called nakji). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (nakji bokum or ojingeo bokum/ojingeo-chae-bokkeum ...
Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). [4] As a condiment , jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal ) is commonly served as a dipping sauce with pork dishes ( bossam , jokbal , samgyeopsal ...
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