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i have a big bottle of it. what can i do with it??
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SF Bay Area
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Re: fish sauce
Thu, September 16, 2004 - 2:30 PMEasiest -- you can mix it with eggs. Instead of butter in the sauce pan or adding salt. Different flavoring but it's good.
It's really a substitute for salt with a slight flavoring to the dish.
What types of cuisine do you like?
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Re: fish sauce
Thu, September 16, 2004 - 2:34 PM
I believe you can use it in practically anything you'd use soy sauce in. -
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Re: fish sauce
Thu, September 16, 2004 - 2:35 PMActually -- some of the Thai dishes calls for both. Soy sauce adds coloring and a little sweeter taste to the dish. -
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Re: fish sauce
Thu, September 16, 2004 - 2:45 PMok so the fish sauce doesn't actually taste how it smells? it smelled so overpoweringly fishy that i was scared to use it in dishes. -
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Re: fish sauce
Thu, September 16, 2004 - 2:51 PMIt smells fishy when you cook it especially if you're not use to it. If you ate it into the dishes it's not as fishy as it smells. :)
Try it. Crack an egg and mix in a little bit of fish sauce and fry it with a little bit of oil on the pan. Tell me how that pans out for you. -
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Re: fish sauce
Fri, September 17, 2004 - 7:19 PMits great in some saucy type cooking, sometimes i use it in coconut curries, peanut sauces, dressings for cabbabe salads, etc.
if you would use lime juice and cilantro, try a splash of fish sauce. -
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Re: fish sauce
Fri, September 17, 2004 - 7:37 PMFresh lime or lemon juice mixed in with a can of tuna fish w/ cilantro and fish sauce -- that's the Thai tuna salad. Oh, yeah don't forget the dried ground red chilli peppers if you like it spicy.. -
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Re: fish sauce
Mon, September 20, 2004 - 10:17 PMWhere'd you get it? I've got a great thai lettuce wrap recipe that requires it, and I keep having to use oyster sauce... and it never comes out the same.
I can't friggin find plain ol' fish sauce!! Such a pain. -
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Re: fish sauce
Tue, September 21, 2004 - 2:19 AMfish sauce and oyster sauce are not even remotely the same. try substituting soy sauce and vinegar or something like that.
but you should be able to find it if you look around.
internet yellow pages lists this place:
Asian Commodities
1428 East Colorado Street, Glendale, CA 91205
(818) 242-5921
good luck. -
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Re: fish sauce
Tue, September 21, 2004 - 2:20 AM<< try substituting soy sauce and vinegar or something like that>>
actually, in a lettuce wrap there is no substitute for fish sauce. if you gotta do without, try a twist of lime.
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Re: fish sauce
Wed, September 22, 2004 - 4:03 PMno asian supermarkets in your area? we have tons, that's where i get my stuff from. -
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Re: fish sauce
Wed, September 22, 2004 - 5:20 PMeileen
that is the most disturbing picture i've ever seen.
sorry, back to the fish sauce- -
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Re: fish sauce
Fri, September 24, 2004 - 3:41 PMyes, that flowered hat is pretty fugly! ;) (haha, j/k i know what you're talking about, i'm just being silly)
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Re: fish sauce
Sat, September 25, 2004 - 3:01 PMYou live in Glendale?
Is there a Vietnamese market nearby?
You won't have any problem finding Fish sauce there. It's called Nouc Mam in Vietnamese and I believe it is called Nam Pla in Thai.
I can't imagine that you will have to go far to find it.
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Re: fish sauce
Sat, September 25, 2004 - 1:05 PMRecipe from Bay Cafe (one of 3 things to do with chicken stock):
Bring stock to a boil.
Divide chicken meat, chopped tomatoes, bean thread noodles, herbs (cilantro, basil and mint) and chiles among the bowls.
Ladle stock into each bowl.
Add lime juice, fish sauce and sambal to taste.
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Re: fish sauce
Sat, September 25, 2004 - 3:06 PMIt's used a lot on SOutheast Asian cuisines. A classic use in Vietnam is to mix with rice vinegar, chili sauce, a little sugar, some water and shredded carrot and daikon. This is used as a dipping sauce for egg rolls which they typically serve with lettuce and mint to wrap with before dipping.
While the aroma of the full strength fish sauce can be quite powerful, when it is used in cooking it can produce some wonderful results. It is often used a lot like anchovies in Italian or French cuisines, it is used sparingly to give a salty, savory flavor.
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Re: fish sauce
Sun, October 10, 2004 - 10:28 PMYou may want to check out Wok Fast by Hugh Carpenter & Teri Sandison. It has lots of easy recipes using Fish Sauce. I keep borrowing it from the library and then finally bought my own copy. -
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Re: fish sauce
Wed, January 17, 2007 - 8:38 PMbtw, does it go bad? I noticed when it oxidizes it starts crystalizing and gets very dark.. Is it still good? Or can it get rancid? -
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Re: fish sauce
Thu, January 18, 2007 - 9:01 AMI don't think fish sauce goes bad, but I've never had a bottle long enough to find out.
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Re: fish sauce
Thu, January 18, 2007 - 10:41 AMI use fish sauce in much of my western cooking particularly soups and sauced dishes. When I keep the quantity below the level of definable taste it adds a savor that salt alone cannot provide.
I generally use two types of fish sauce one type such as Flying Lion Brand or Three Crabs is milder in the fish taste and can be used in any recipe. I also keep a more fishy tasting sauce such as Squid Brand for many of the dipping sauces I make such as noc cham as it adds an extra dimension of flavor.
A great chicken marinade is:
½ C. fish sauce
½ C. water
1 C. sugar
1 or more large onions ground to a paste.
Hot peppers or pepper sauce if you like
I use skinless chicken legs and thighs which I allow to soak in the mixture in a zip top bag for 1 to 24 hours. When done I grill the chicken. -
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Re: fish sauce
Thu, January 18, 2007 - 10:58 AMAdd a little white vinegar to your marinade and garlic instead of onion and you've made Nuoc Cham (Vietnamese vinegrette). It's what eggrolls are dipped in and the dressing poured over noodle bowls. -
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Re: fish sauce
Fri, January 19, 2007 - 3:16 PMTry some bougaogne (sp?) Filipino dish - sautee garlic 1/2 tsp (bottled is fine), brown some pork ( sliced strips from 5-6 chops), 4-5 tomatoes, batch of green onions chopped, add 1/8-1/4 cup fish sauce (more or less to taste) if you are - 1/2 cup water, simmer for 1 hour. Serve over rice of course. Is Ono good and makes the house smelly but MMMMM. If the roof of your mouth is itching, you added too much fish sauce!! -
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Unsu...
Re: fish sauce
Wed, January 24, 2007 - 6:48 PMI completely forgot about this recipe til I saw this post.
Parthian Chicken
(Persian/ Roman foundations form long, long ago)
4 bone in chicken breasts
fresh ground pepper
3/4 cup red wine
1/4 cup fish sauce
1 tablespoon asofoetida
1/8 cup chopped celery leaves or lovage
1 tablespoon caraway seeds
Combine all ingredients except chicken. Generously pepper chicken with fresh ground black pepper or melange of peppercorns. Pour mixture over chicken and bake, covered, for 40 minutes. Remove cover and bake for an additional 10 to 15 minutes, or until flesh is opaque and no longer pink.
Serve with sauce drizzled over top and for presentation a few chopped celery leaves and whole pink peppercorns.
This goes great with herbed kasha or Israeli Cous-Cous with orange zest.
-K
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