22 Fish sauce Recipes From 4 Cuisines.

Anchovies fermented in salt for a year or more, pressed into an amber liquid that smells alarming and tastes essential. It is the salt of Thai and Vietnamese cooking, and a stealth umami bomb in any cuisine — a few drops deepen ragùs, stews and marinades without a trace of fishiness once cooked. Ancient Rome ran on garum, its direct ancestor. Buy bottles with just fish and salt on the label.

22recipes on this route