Patis is a popular condiment in Southeast Asian cuisine, particularly in the Philippines. It is made by fermenting fish, usually anchovies, with salt, resulting in a salty, umami-rich liquid. Patis is often used to enhance the flavor of various dishes, including soups, stews, and marinades. In addition to its culinary uses, patis can also serve as a dipping sauce, often paired with fresh vegetables or grilled meats. Its distinct flavor profile makes it a staple in many households, contributing to the savory taste that characterizes traditional Filipino meals.