Traditionally, oyster sauce was made in the slow process of simmering oysters in water over low heat for hours, until the liquid caramelized and reduced into the flavorful sauce. The liquid containing fish extract that is obtained in this process is the fish sauce itself. This is a long process, taking 3-12 months to complete. Oyster sauce is thick and syrup-like.Īcquiring Method: Fish sauce is made by the fermenting of salted fish with no heat. These are different ingredients and methods of obtaining these sauces, giving them different flavors and different uses in Asian cuisine.Īppearance: Fish sauce is a rich, reddish-golden brown translucent color, while oyster sauce is a dark brown, almost black color.Ĭonsistency: Fish sauce has a thin, watery consistency. Fish sauce is typically made with the juice of fermented anchovies and salt, while the oyster sauce is made from the caramelized juice of cooked oysters, sugar, and salt. The main difference between fish sauce and oyster sauce is what they are composed of. Fish sauce is much fishier than oyster sauce, which has more of a sweet, earthy flavor. These sauces give stir-fry its unique flavor.ĭespite their similar names, fish sauce and oyster sauce do not have very similar flavors. Instead of throwing away his oyster syrup, he tasted it and discovered this beloved sauce. His oyster soup was forgotten, simmering down to a thick gravy. It was first made in 1888 by a restauranteur named Mr. Oyster sauce is much more modern relative to fish sauce. Fish sauce was used widely in ancient Mediterranean cuisine, being recorded back to 4th-3rd century BC by ancient Greece. Both fish sauce and oyster sauce are used in Chinese cuisine today.
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