Looking it up again (was relying on memory before), it was apparently specifically Indonesian kecaps that inspired both the sauce and it's name.

It's a weird quirk of history. Garum was forgotten for centuries, then the same basic concept reintroduced much later from Asia.

It still wasn't used quite the way garum was, but it did give rise to things like Worcestershire sauce, and various ketchups (fermented vegetable pastes). Tomato ketchup came much later, and it wasn't until Heinz perfected it that it reached the form that's ubiquitous now.