Though they are both seafood-based Asian condiments, plenty of qualities separate classic oyster sauce from fish sauce.

The hot pepper was introduced into China from South America around the ... shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices ...

The global fish sauce market revenue was around US$ 6.1 billion in 2023 and is estimated to reach US$ 9.3 billion by 2032, growing at a compound annual growth rate (CAGR) of 4.6% during the forecast ...

Fried fish with corn sauce is a common dish in Cantonese restaurants. At the inexpensive places, you’ll get fried frozen fillets with a cloying, too-thick creamed corn sauce straight out of a can.

Ketchup was called kêtsiap, a Chinese word from the Amoy dialect ... It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam ...

The restaurants include Jiang Nan, Taste of Northern China, Dun Huang ... is the province’s most famous fish dish: braised ...

While the fish is steaming, prepare the aromatics, soy sauce and oil. Slice the spring onions lengthwise into fine shreds, then cut the shreds into 6cm (2⅓in) lengths. Mix the soy sauce with the ...