Thai Fish Sauce?

[jcapulet]

Re: Thai Fish Sauce?

My Mom uses fish sauce in nearly everything (Mom's from Thailand ), and she says without it, a lot of her dishes don't taste right or "authentic." She gets hers from the Asian food markets. She usually has to drive an hour to get there (Wash. DC area)...so I guess it depends on where you live and what stores are available. If there are any international food markets nearby you can try those too.

But lemme say this.....I cannot stand the smell of the stuff! When mixed with the other ingredients though, it does add a nice taste.

[not2late]

Re: Thai Fish Sauce?

But lemme say this.....I cannot stand the smell of the stuff! When mixed with the other ingredients though, it does add a nice taste.

That's the way it is with quite a few ingredients.

The first time I tried a recipe with fermented bean curd in it, I opened the jar of the bean curd and POW! But when I used the recommended amount in the dish it gave it a wonderful flavor that made it taste like something from a good restaurant.

I often use anchovies when I saute veggies like Swiss chard, broccoli rabe, etc. I toss 1 anchovy into the skillet along with the garlic and the anchovy melts away. There isn't an anchovy taste to the veggies, just a nice flavor that accentuates the veg.