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This sauce is made from a brew of fermented fish or prawns (shrimps), and ranges in colour from light brown to dark brown. Salty, pungent and strong-flavoured, fish sauce is commonly used in Southeast Asia to enhance the flavour of dishes. Just as with soy saurce, fish saurce is used either as a condiment or added to food during cooking. As a condiment, it is sometimes served together with sliced chillies and/or lime juice. |
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