fish sauce

EnglishEdit

NounEdit

fish sauce (countable and uncountable, plural fish sauces)

1. A condiment made from fermented fish.

   Hyponyms: garum, liquamen, nam pla, nuoc mam, patis, shottsuru

TranslationsEdit

condiment composed of fermented fish

• Arabic: please add this translation if you can
• Burmese: ငံပြာရည် (my) (ngamprarany)
• Chinese:

  Cantonese: 魚露, 鱼露 (jyu⁴ lou⁶)

  Mandarin: 魚露, 鱼露 (yúlù)

• Dutch: vissaus (nl) m, f
• Finnish: kalakastike
• French: sauce de poisson f
• German: Fischsauce (de) f, Fischsoße (de) f
• Indonesian: kecap ikan
• Italian: salsa di pesce f
• Japanese: 魚醤 (ぎょしょう, gyoshō), 魚醤油 (うおしょうゆ, uo shōyu)

• Khmer: ទឹកត្រី (tɨktrəy)
• Korean: 어장 (ko) (eojang) (魚醤)
• Lao: ນໍ້າປາ (lo), ນ້ຳປາ (nam pā)
• Latin: garum n, liquāmen n
• Norwegian:

  Bokmål: fiskesaus m

• Portuguese: molho de peixe m
• Russian: ры́бный со́ус m (rýbnyj sóus)
• Swedish: fisksås c
• Tagalog: patis
• Thai: น้ำปลา (th) (nám-bplaa)
• Vietnamese: nước mắm (vi), mắm (vi)