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 ...

When you don't consume animal products, fish sauce is not an option. Whether you're vegan or just in a bind, here is what you ...

The dark, umami sauce is a shortcut to mouthwatering flavor. It's perfect for practically everything, particularly mild fish.

The quartered stalks are steamed with stir-fried garlic and shallot—plus a little soy sauce—but you could sub ... dish alongside any roasted meat or fish—or with fried rice, a boiled egg ...

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.