It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

This recipe for Chilled Fish in Chili Sauce is a Chinese cold appetizer, featuring crisp and crunchy sliced fish marinated in ...

The liquid should weigh the same as the fish. The soy sauce to use should weigh 10 percent ... such as copper and aluminum, the pot has small dents on the surface made by the “uchidashi ...

Craving some fish sauce but don't have any on hand or happen to be vegetarian? No need to panic, you might already have the ...

There are many souvenirs vying for your attention in Japan, but right now the one that’s stealing the limelight is a hand cream packaged in a giant, fish-shaped soy sauce bottle. Called “Lunch Charm ...

Use skin-on fish fillets for the dish ... then drain them. Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to ...