500ml total weight 620gm
Fish sauce Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Upon widespread recognition of its ability to impart a savory umami flavor to dishes it has become embraced globally by chefs and home cooks. Fish sauce is both added to dishes as a seasoning and used as a base in dipping sauces. The umami flavor in fish sauce is due to its glutamate content. Soy sauce is the vegetarian alternative to fish sauce.
無論是家庭料理、或是外頭的餐廳，幾乎都會使用滋味酸甜的魚露來提味，例如泰式咖哩、打拋豬、越南春捲、河粉等知名的東南亞料理都會靠魚露提鮮。很有趣的是，魚露本身的味道並不討喜，很多台灣人無法接受那特殊的腥味，但其入菜之後卻吃不出起初的腥味，反而能大大增添美味！這全是因為經過發酵製成的魚露富含麩胺酸，有一股特殊的鮮味（umami），讓菜餚風味更醇厚。 魚露怎麼來？ 傳統製作方式會把鮮魚（通常是鯷魚）和鹽巴以層層堆疊的方式放入缸子或木桶中醃漬，並把容器置於外頭經過白天日曬、晚上密封，讓微生物分解魚肉；經過數個月至半年以上，再過濾發酵後釋出的汁液，便是所謂的魚露。甜鱼露是越南餐桌上必备的蘸料，适合各式煎炸物，浇一勺在米饭上也是极好的