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Posted to alt.food.asian
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using fish sauce for part of soy
On 11 Feb 2007 05:28:00 GMT, wrote:
>blake murphy > wrote:
>> just to change some things up in a few recipes, i was thinking of
>> substituting fish sauce (what i have is squid brand) for some of the
>> soy sauce in some stir-fries, marinades, etc. have any of y'all had
>> experience doing this? how did it work for you?
>>
>> how about as a sub for oyster sauce when small amounts of that are
>> called for?
>>
>> your pal,
>> blake
>
>Thais use fish sauce (nam pla) in lots of stuff. Adding a little to your
>stir fry, marinade, etc, or adding a little to the oyster sauce should be
>fine. Just don't overdo it. You don't want it to be the dominant flavor,
>unless you're making prik nam pla or the like.
>
>BTW I was making a Bloody Mary and discovered I was out of Worcestershire
>sauce. I used about 1/2 as much fish sauce and while slightly different, it
>was quite adequate.
the thought of using it in a bloody mary has occurred to me, too. i
usually use worcestershire, five or six drops tobasco and a squirt of
lemon and key lime juice. don't tell - i'm drinking one now.
'bloody mary - it's still for breakfast.'
your pal,
blake
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