A condiment made by fermenting salted fish. Often used in Southeast Asian cuisines; in Japan, similar products include しょっつる and いしる.
See also: 魚醤油
Fish sauce is essential in Thai cuisine.
This fish sauce is made from sardines.
Compound of 魚 (fish) and 醤 (a type of fermented paste or sauce). The term is a straightforward Sino-Japanese word for fish sauce.