Re: Korean fish sauce

I agree with Unchienne about it being a salty, umami seasoning rather than a fishy one. You can add it to all kinds of things and no one would ever suspect the savoury flavour is from fish sauce.

Many years ago a friend gave me a recipe for a tomato red lentil dhal that was seasoned with fish sauce, and I haven’t seasoned dhal with salt since! (Well, maybe a couple of times when I’ve been catering for vegetarians.) It brings out earthy flavours so well.