Fish sauce is a fermented condiment made from anchovies and salt, and it is fundamental to Southeast Asian cooking. Despite its pungent smell straight from the bottle, when used in cooking it adds a deep savoury umami quality without tasting fishy. In Thai-flavoured dishes, fish sauce provides the salty backbone that balances sweet, sour, and spicy elements. Start with small amounts - a teaspoon can transform a dish, but too much overwhelms. It works brilliantly in mince fillings, dressings, stir-fries, and even in non-Asian dishes where you want invisible depth of flavour. Combined with soy sauce, it creates a layered saltiness that plain salt alone cannot achieve. Always taste and adjust gradually.