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 Posted: Fri Feb 03, 2006 2:33 pm
Not too lon gago, my sister cooked us a meal with fish sauce in it. She's usually a good cook, but this was ghastly. It smelled far more like the fish emulsion she uses on her plants than like anything I would want to eat. Tha pu an end to our experiments wih fish sauce.
Lately, though, I've noticed quite a few recipes calling for fish sauce, and I am getting curious again & wondering if we just made a mistake in brand or measurement.
So, can any of you who have used it tell me about it? Is there more than one kind & some are stronger than others? Does it have to be carefully measured? My sister is a good cook, but she measures by glugs rather than teaspoons, so the amount that goes into anything is always approximate. Anything else I should know before I try again?
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Posted: Mon Feb 06, 2006 7:12 am
To my understanding fish sauce is a very strong flavoring much like soy or worschestershire sauce. You wouldn't measure either of those by 'glugs'. I would imagine that when measured properly it's not as bad as you think, although you may still not like it.
According to Wikipedia fish sauce is fermented fish extract and salt sometimes a few other spices. Asian fish sauce is often made from anchovies, salt and water, and it needs to be used in moderation because it is intensely flavoured.
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Posted: Mon Feb 06, 2006 9:50 am
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Posted: Tue Feb 07, 2006 11:38 am
I dont know how to make it but fish sauce on selected meals is very good
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