"Dave Croft" > wrote in message
...
>
> I have recently discovered that Tesco Fish Sauce (Anchovy) makes an
> interesting
> variation on Soy sauce when Chinese cooking.
> Has anyone else any experience on this?

I've used anchovy sauce from the same makers as my mushroom ketchup (Watkins)
and usually add a good glug to Nasi Goreng. (It used to be called anchovy
essence but has changed for some reason.) I never knew Tesco did one so will
look out for it.

--
Pete