Some Asian Fermented Fish Products This chart gives an idea of the great variety of fermented fish condiments made in Asia Country Fish Pieces or Paste Fish Sauce Thailand Kapi (usually shrimp) Nam-plaa Vietnam Mam Nuoc mam Korea Jeot-kal Jeot-kuk Japan Shiokara (squid, fish viscera) Shottsuru Ika-shoyu (squid viscera) Philippines Bagoong Patis Indonesia Pedah Trassi (shrimp) Malaysia Belacan (shrimp) Budu (anchovy) Kecap ikan (other fish) Country Sour-Fermented (carbohydrate source) Thailand Plaa-som (cooked rice) Plaa-raa (roasted rice) Plaa-chao (fermented rice) Plaa-mum (papaya, galangal) Khem-bak-nad (pineapple) Vietnam Korea Sikhae (millet, malt, chilli, garlic) Japan Narezushi (cooked rice) Kasuzuke (cooked rice, sake wine sediments) Philippines Burong isda (cooked rice) Indonesia Bekasam (roasted rice) Makassar (rice fermented with redpigmented yeast) Malaysia Pekasam (roasted rice, tamarind) Cincaluk (shrimp, cooked rice) Asian Mixtures of Rice and Fish Of the many Asian fermentations that mix fish and grains, one of the most influential has been the ... Pekasam (roasted rice, tamarind) Cincaluk (shrimp, cooked rice) Asian Mixtures of Rice and Fish Of the many Asian fermentations that mix fish and grains, one of the most influential has been the. .. Sikhae (millet, malt, chilli, garlic) Japan Narezushi (cooked rice) Kasuzuke (cooked rice, sake wine sediments) Philippines Burong isda (cooked rice) Indonesia Bekasam (roasted rice) Makassar (rice fermented with redpigmented yeast)...Thailand Plaa-som (cooked rice) Plaa-raa (roasted rice) Plaa-chao (fermented rice) Plaa-mum (papaya, galangal) Khem-bak-nad (pineapple) Vietnam Korea Sikhae (millet, malt, chilli, garlic)