On Fri, 9 Feb 2007 15:24:02 -0600, Steve Wertz >
wrote:

>On Fri, 09 Feb 2007 19:00:28 GMT, 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?
>
>It would work well in certain marinades depending on the dish.
>Less so as a replacement for soy in stir-fries. It will introduce
>a completely different flavor than soy, so each case would have to
>be determined individually. Start off with small amounts of fish
>sauce.
>
>I use a fair amount of fish sauce and I find that some recipes
>call for a ridiculous amount - so much that I don't think the
>person publishing the recipe even tried it. Or is using a very
>weak fish sauce. 2T is enough for most 2-3 serving dishes,
>especially something stir-fried. Larger amounts can be used
>longer cooking dishes.
>
>-sw

this is more or less what i was thinking - maybe replacing a quarter
of the soy called for with fish sauce (i.e., a tablespoon in a quarter
cup), not a one-to-one substitution.

your pal,
blake