| abstract |
The invention relates to flatfish sauce which is characterized in that the flatfish sauce is prepared by raw materials in percentage by weight as follows: 55%-65% of flatfish paste, 5%-10% of chilli sauce, 10%-15% of fermented flour sauce, 5%-10% of diced fish meat, 2%-8% of salt, 2%-8% of sugar and 1%-3% of soybean sauce. |