If you bought a bottle of fish sauce for a recipe, you might be wondering what else to do with all that pungent liquid. Here, easy ideas for one of our favorite ingredients.
What is Fish Sauce?
In many parts of mainland Southeast Asia, fish sauce (made from the liquid of, yes, salted fermented fish) is a staple, used for seasoning instead of salt. It gives wonderful depth of flavor—what the Japanese call umami. But unless you're cooking Southeast Asian food every week, a big bottle (it's cheapest in big bottles) can sit in your cupboard unloved and unused for months—which is why we've rounded up our favorite ways to use it. Don't let the first whiff of fish sauce put you off; it's actually a lighter and more subtle seasoning than soy sauce.