The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish. To really take your seafood to the next level, combine your soy sauce ...

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.

Some of the mixture is set aside and combined with orange juice and zest, creating a bright sauce for drizzling over the ...

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...

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 ...