Fish sauce
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
12 posts
• Page 1 of 1
Re: Fish sauce
Thank you for the very interesting article Pepper Pig. I have used fish sauce in the past and I have an unopened bottle somewhere in the cupboard. There are some very useful ways of using it in the article, which hadn't occurred to me. Of course Worcestershire Sauce is a type of fish sauce!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fish sauce
I would be more inclined to use Worcestershire sauce for a lot of those - spiking baked beans for example, that’s mainly habit. Of course that does contain anchovy
I do use fish sauce in Thai, Burmese and other cuisines, usually bog standard Squid brand Thai fish sauce which is fine. But I notice that Burmese cookery writer MiMi Aye recommends the Vietnamese 3Crabs brand. If you search on line it seems very expensive but she says it’s about £5 a bitpg bottle in Asian supermarkets. Trouble is I’ve a big bottle of Squid as I couldn’t see a 330ml one
I do use fish sauce in Thai, Burmese and other cuisines, usually bog standard Squid brand Thai fish sauce which is fine. But I notice that Burmese cookery writer MiMi Aye recommends the Vietnamese 3Crabs brand. If you search on line it seems very expensive but she says it’s about £5 a bitpg bottle in Asian supermarkets. Trouble is I’ve a big bottle of Squid as I couldn’t see a 330ml one
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fish sauce
Even though Worcestershire sauce has anchovies in it, I think it´s probably more of a tamarind chutney-type sauce, rather than a fish sauce. Its origins are probably from Bangladesh, where tamarind chutney is very popular.
But Bangladesh also has a huge delta, so fish is probably an important ingredient there too.
But Bangladesh also has a huge delta, so fish is probably an important ingredient there too.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fish sauce
Worcestershire sauce was developed by a Worcester pharmacist based on a recipe from a client who I think was an old India hand
But I would find the distinctive taste of Thai or Vietnamese fish sauce a little odd in some of the suggested uses in the article personally
Someone had a go at making garum the infamous Roman fish sauce and concluded you could just buy a bottle of the Asian stuff if you were recreating Roman recipes, not that different
But I would find the distinctive taste of Thai or Vietnamese fish sauce a little odd in some of the suggested uses in the article personally
Someone had a go at making garum the infamous Roman fish sauce and concluded you could just buy a bottle of the Asian stuff if you were recreating Roman recipes, not that different
Re: Fish sauce
I use Asian style fish sauce in salad dressings often. Goes lovely with sesame oil, lime juice and a dollop of honey or home made marmalade.
Food, felines and fells (in no particular order)
Re: Fish sauce
Now that's an idea, Seatallan! I really must look for that bottle of fish sauce that seems to have disappeared!
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Fish sauce
I sometimes use fish sauce as sub for anchovies if I only need a little and don't have any anchovy sauce or want to open a jar/tin.
- northleedsbhoy
- Posts: 455
- Joined: Fri Mar 27, 2020 12:34 am
Re: Fish sauce
When I visit friends I have to raid the Chinese/Thai supermarkets as there is not one near them. Fish sauce is not often asked for because I generally get the large bottle (1/2 litre I think) and it lasts for ages even though it’s used often in a variety of dishes. Fresh lemon grass is also hig on their list. Supplies are running low and I don’t know next time I’ll be down to see them. Unfortunately neither supermarket does online.
Cheers
NLB
Cheers
NLB
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fish sauce
I was looking for something to do with prawns, and came across this:
https://www.telegraph.co.uk/recipes/0/stir-fried-prawns-sugar-snap-peas-basil-chilli-lime-recipe/?li_source=LI&li_medium=li-recommendation-widget
With just a touch of Fish Sauce!
https://www.telegraph.co.uk/recipes/0/stir-fried-prawns-sugar-snap-peas-basil-chilli-lime-recipe/?li_source=LI&li_medium=li-recommendation-widget
With just a touch of Fish Sauce!
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Fish sauce
Diana Henry is usually reliable but I’d be inclined to have the sugar and double the fish sauce. 3 tsp of sugar = 1 tbs = a lot
I make something very similar but I grow and use Thai basil
I make something very similar but I grow and use Thai basil
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Fish sauce
Personally I like the sweetness. But then I´d add more chiles - with all the seeds.
12 posts
• Page 1 of 1
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 215 guests