A pungent-flavored sauce made from salted, fermented fish. Patis is used both as a flavoring sauce and condiment. See also bagoong; fish sauce; shrimp sauce.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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