pickled gouramy fish extract is a type of fish-based condiment commonly used in Southeast Asian cuisines, particularly in Thai and Vietnamese cooking. Gouramy fish is known for its distinct flavor and is often fermented or pickled to create a concentrated extract or sauce.
The extract is typically made by fermenting or pickling gouramy fish in a brine solution with spices, herbs, and sometimes vinegar. This process allows the flavors to develop and intensify over time, resulting in a unique and savory condiment.
Pickled gouramy fish extract can be used as a seasoning or flavor enhancer in various dishes, such as soups, stir-fries, marinades, and dipping sauces. It adds a rich umami taste and a hint of fishiness to the dish, providing depth and complexity to the overall flavor profile.
