Patis is a Filipino word for liquid fish sauce.
Patis is a type of fish sauce that is commonly used as a condiment and seasoning in Filipino cuisine. It is made by fermenting small fish (usually anchovies or mackerel) with salt for several months. Patis is an essential ingredient in many Filipino dishes and adds a salty, umami flavor to soups, stews, and marinades.
Examples of dishes that use patis include:
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Adobo - a classic Filipino dish made with meat (usually chicken or pork) cooked in vinegar, soy sauce, garlic, and patis.
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Sinigang - a sour soup made with meat or fish, vegetables, and tamarind or other souring agents, seasoned with patis.
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Kare-kare - a stew made with oxtail, tripe, and vegetables, flavored with a peanut sauce that is seasoned with patis.
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Pancit - a noodle dish that is often seasoned with patis and other ingredients such as soy sauce, garlic, and lime.
Similar condiments to patis include other fish sauces such as Vietnamese nuoc mam and Thai nam pla, as well as soy sauce, which is also commonly used as a seasoning in many Asian cuisines.