Does anyone know a workaround for fish sauce in Thai cooking?

[Bossy Monkey]

The Cooking group (as well as all but 5 of the other DU groups) has gone missing. In the meantime, does anybody have a suggested substitution for fish sauce when cooking Thai? I used to love making Thai curries, but Thai fish sauce is so stinky that I pretty much couldn't eat the resulting food, or anything else, for a couple of days. Also the kitchen is ruined for a similar length of time. We're thinking of trying anchovy paste, but I'm usually a stickler for authenticity. Any thoughts?

[Spider Jerusalem]

1. You could try Worcestershire sauce instead.

It's not quite so strong, and one of the ingredients is fermented anchovies...it might make a reasonable substitute.

[dbonds]

2. All fish sauce is not the same.

You look on the side and there are icons. The one with 3 crabs is what my Vietnamese roomate always used, and it wasn't stinky.

[murphymom]

3. Cooking & Baking is still there

Seems they have put all the groups into master folders.

Go to DU Groups, then go to Personal Interests. It's there.

[Bossy Monkey]

4. Okee, thanks.

Obviously, I'm not very alert.:)

[Lisa]

5. if you want to make your own, there's a recipe for Roman fish-pickle sauce

... or "garum", in the translation of Apicius by John Edwards (not the politician -- another guy). I don't have it with me now, but I recall that it's safer to prepare and less pungent than other types of fish sauces now on the market.

I looked online but couldn't find it.

If you're still interested, PM me and I'll type it out for you.