In praise of fish sauce

[Tab]

Growing up, the thought of "fish sauce" would gross me out.

Nowadays, I find it very valuable - in the right application.

There is an additional taste sense, common to Japanese food (well, we all have it, but it was identified via Japanese food, if I recall correctly) - Umami. MSG works on it, as does fish sauce. It really does add that undefined zest to the food.

Anything that I make that is asian in origin - and I totally concede I am not even remotely a good asian cook - but it all has fish sauce. I've also grilled swordfish, which I normally don't care for, but drizzled fish sauce on it, and it makes one hell of a difference.

There's lots of things it doesn't pair with, but on the right stuff, it's very transformational.

[The empressof all]

1. Dead Little fishes sure are magic

When you think about what anchovies can do to a Puttenesca or Ceaser Dressing or a good heafty hit of the Worchester in the Meatloaf, is it any wonder that femented little fish add great flavor to almost any cuisine.

[Phoebe Loosinhouse]

2. Yes, Worcestershire also has an anchovy base

and the Romans too based their cuisine on a fermented fish sauce - can't remember what it was called that they splashed over pretty much everything.

Personally, a race of Phoebe Loosinhouses would have never said, "What if we let little fishes rot and disinigrate into a liquidy mess and then we put in some other stuff lying around and let it all rot together and then we put it in our cooking for a little zip?!" Putting it all into little bottles is a good thing. I love Worcestershire sauce and use it in lots of dishes, but if I had to make it myself . . . . maybe not so much.

[troubleinwinter]

3. I'd be interested

if you'd mention a few more uses for it.

I do Asian cooking sometimes and I always have it on hand, but don't know many uses for it.

I think it can be used in Asian soups? I am unsure how to use it.

[NMDemDist2]

4. i use just a couple drops when almost any recipe tastes like "it just needs *something*

but I can't decide exactly what"

it usually works like a charm too :rofl:

[eleny]

6. Now that's a great tip

I mean it. It can happen often and now I'll know to try a few drops to give a dish some depth. It's something I always keep on hand and probably have more than one bottle.

It happens to me a lot to duplicate Asian ingredients since I don't head over to the Asian markets too often. I make those 'just in case' purchases. :D

Have you ever tried the Korean BBQ marinade/sauce with the pear-apple combo? My hubby doesn't care for regular bbq sauces. But this one is milder with good flavor that he gives the thumbs up.

[The empressof all]

5. Stir frys, soups, dipping sauces and yes even meat loaf

A little goes a long way but I'm in the habit of adding a few drops in with almost everything I put Soy sauce in. I eat faux pho every day with shiri taki noodles, chicken broth, a drop of fish sauce, some green onions and a hit of hot sesame oil. It's also great in dips. I process some silken tofu with some peanut butter, a few drops of fish oil and some sri racha for a great dip for veggies or a topping for noodles.

[Paladin]

7. Don't Overdo It, The Stuff Is Salty As Hell.

I use it in all sorts of Thai curry dishes......