The word "ketchup" is believed to derive from the Hokkien Chinese word "kê-chiap" (鮭汁), which referred to a fermented fish sauce. (The characters 鮭 (kuí) refer to salmon or other similar fish)
魚露，又名魚醬、魚醬油、魚水、𩸞油、膎（鮭）汁、臊湯、蝦油，是閩菜、潮州菜、與東南亞菜餚中常用的調味料之一，是用小魚蝦為原料，經醃漬、發酵、熬煉後得到的一種汁液，色澤呈琥珀色，味道帶有鹹味和鮮味
• Route of Spread:
1. The sauce and its name spread from southern China to Southeast Asia, where it was encountered by British traders in the 17th century.
2. The British adopted the word and brought it to Europe and later to the American colonies.
3. Over time, the recipe evolved, with tomatoes eventually becoming the primary ingredient in modern ketchup.
The concept of fermented fish sauce is much more prevalent in Southeast Asian cuisines. Here are some examples:
• Kecap (Indonesia/Malaysia): This is a direct descendant of "kê-chiap." However, over time, "kecap" has evolved to encompass various types of sauces, including sweet soy sauce (kecap manis) and thick soy sauce (kecap asin).
• Fish sauce (various Southeast Asian countries): This is a broader category that includes various fermented fish sauces, such as nuoc mam (Vietnam), patis (Philippines), and nam pla (Thailand). These sauces are staple ingredients in many Southeast Asian dishes.
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