Patis

Patis is a traditional fish sauce, widely used in Philippine cuisine as a seasoning or condiment. It is made by fermenting fish and salt together, resulting in a clear, amber-colored liquid that imparts a distinct umami flavor to dishes.

The process of making patis involves allowing the fish mixture to ferment for several months, during which the fish breaks down, and the liquid that forms is then strained and bottled. Patis is used to enhance the taste of many Filipino dishes, including soups, stews, and marinades, adding depth and a salty, savory flavor profile.

It's comparable to other fish sauces used in Southeast Asian cooking, such as Thai nam pla and Vietnamese nuoc mam, though each has its unique taste characteristics. Given its strong flavor, patis is typically used in moderation, often as a dipping sauce mixed with calamansi juice (a type of citrus) and chili, or added during the cooking process to season dishes.