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Fish Sauce

Discussion in 'Bad Dog Cafe' started by Phrygian77, Feb 11, 2018.

  1. TwangyWhammy

    TwangyWhammy Friend of Leo's

    Jan 10, 2014
    Under the DownUnder
    Some fish sauces rank more than others. We don't have Red Boat in my country but I did come across some generic supermarket brands that aren't too smelly. Fish sauce is my "secret-sauce" when cooking spaghetti bolognese, I use it as an alternative to salt. Not so secret anymore huh!

    Sometimes our supermarket runs out of their generic re-bottled brand, so I have to go to the asian section. The Thai ones have a sweetness to them, more so than normal - but boy do they stink! But once it's cooked well into the mix (add it in early rather than later), there's no trace left of the smell. What's left is this beautiful flavour that brings out the goodness of meat to a whole new level.

    .
     

  2. Ira7

    Ira7 Poster Extraordinaire

    Age:
    61
    Jan 8, 2008
    Coral Springs, FL
    I’m gonna try it in some pasta dishes, and as posted above, in a marinade for shrimp, with rice wine.

    Crap:

    I made linguine with clam sauce last week (whole fresh clams), and I should have used a few drops while doing the pasta in the skillet.
     
    Tele1966 and rich815 like this.

  3. MisterZ

    MisterZ Tele-Meister

    396
    Apr 29, 2016
    Finger Lakes of NYS
    Nuoc mam is marvelous - second-best condiment in the world.

    The best, of course, is Bermuda's Outerbridge Sherry Pepper Sauce.
     
    rich815 likes this.

  4. rich815

    rich815 Tele-Afflicted Silver Supporter

    Age:
    55
    Aug 22, 2016
    San Francisco Bay Area
    Ok, then FERMENTED fish and fish bones. :D
     
    Phrygian77 likes this.

  5. Sparky2

    Sparky2 Tele-Afflicted

    Age:
    59
    Apr 15, 2017
    Harvest, Alabama
    I must say that I love foods and flavors from all over the world.
    I'm the cook of the house, and I have traveled the globe in search of interesting and taste-bud provoking ingredients, sauces, and herbs.

    I love Korean food. Greek dishes. German cuisine. Hawaiian plate lunch. I love it all.
    I'm crazy about kimchi, tzaziki sauce, krauter-butter, even poi.

    But I draw the line at Foot Sauce.
    Uh, I mean Fish Sauce.

    Horrible, uncivilized stuff.

    When I go to one of the local Vietnamese joints here in town, before I make myself seated and comfortable, I move the bottle of Fish Sauce to another table, and then I wash my hands.

    Call me prejudiced, call me what you will.
    I cannot abide it.

    That said, the only thing worse in all of the food kingdom, that I have read about anyway, is giviak.

    Inuit Giviak. Look it up.
    I don't want to lose my lunch, so I won't describe it here and now.
    :(
     

  6. Ira7

    Ira7 Poster Extraordinaire

    Age:
    61
    Jan 8, 2008
    Coral Springs, FL
    There must be different levels of it, like stinky tofu.

    The Red Boat is mild stuff.
     

  7. Ira7

    Ira7 Poster Extraordinaire

    Age:
    61
    Jan 8, 2008
    Coral Springs, FL
    I saw it on Bizzare Foods with Andrew Zimern.

    He said it tastes like pure ammonia, and that guy will eat anything.

    I don't think he was able to get two bites down.
     

  8. robt57

    robt57 Telefied Ad Free Member

    Feb 29, 2004
    Portland, OR
    I even add some to tuna for poke, and a little Sriracha too! Use it as a spice for more things than I'd bother to list.
     

  9. HoodieMcFoodie

    HoodieMcFoodie Doctor of Teleocity Ad Free Member

    Age:
    56
    Oct 22, 2007
    Tamworth, 'straya.
    You should really try balut then. Look that up then get back to us.
     

  10. Sparky2

    Sparky2 Tele-Afflicted

    Age:
    59
    Apr 15, 2017
    Harvest, Alabama
    :(

    [​IMG]
     
    HoodieMcFoodie likes this.

  11. David Barnett

    David Barnett Poster Extraordinaire

    My brother was in the Navy Air, and occasionally had to serve on aircraft carriers. He claimed that Filipino sailors would fish off the deck of the carrier, and if they caught anything, would immediately reel it in, put it up to their mouth, and suck the eyeballs out. I always assumed this was a tall tale, especially considering my brother and his peculiar "world view", could there possibly be some truth in it?
     

  12. chris m.

    chris m. Poster Extraordinaire

    Yes, there is some truth in it. My grandfather loved fish eyeballs. I remember sitting down and one of the condiments was a bowl full of fish eyeballs.
     

  13. ellisvertellis

    ellisvertellis Tele-Holic

    925
    Nov 29, 2012
    belgium
    Actually, fish sauce tastes like umami, the so called "5th taste". So does marmite, apparently. I started using fish sauce after a friend of mine, a very talented chef, told me about one of his secret ingredients: pure umami. You can actually buy that stuff pretty cheap in powder form. Very potent stuff, but if you don't want to use the fish sauce, you could go for the powder.
     
    Last edited: Feb 13, 2018

  14. chris m.

    chris m. Poster Extraordinaire

    powdered umami= MSG. Don't believe the hype that it gives people hot flashes or anything. In double blind tests
    it turns out that it is a psychological reaction.
     

  15. BigDaddyLH

    BigDaddyLH Telefied Ad Free Member

     
    w3stie likes this.

  16. LowThudd

    LowThudd Friend of Leo's

    Feb 11, 2014
    Sherman Oaks, Ca
    Love fish sauce. I have been cooking Thai food since the early 90s.

    If you really want to try something challenging, start experimenting with shrimp paste.
     
    Tele1966 likes this.

  17. Tele1966

    Tele1966 Friend of Leo's

    Jul 30, 2014
    US
    Vietnamese restaurants always have a great dipping sauce for egg rolls and fried spring rolls.

    I don't pretend to have developed a dipping sauce as good as what I enjoy in restaurants, but for when I make egg rolls at home I developed this really quick and easy recipe:

    My easy and great (I think) recipe:

    8 TBS Water
    2 TBS fish sauce
    2 TBS vinegar
    2 TBS sugar
    grated carrot


    I also LOVE hot Thai food. Here are some notes from my experiments making Prik Nam Pla sauce or, Phrik Nam Pla. I make this in a bowl and keep it in the fridge for up to a week, it's great on just about anything!

    It's better made with bird chilies than with the Habanero.

    Sometimes it's just two ingredients, Thai chilies and Fish Sauce.

    Test A
    1 Tbsp + 2 tsp finely minced Habanero
    4 Tbsp Fish Sauce

    Test B
    1 Tbsp + 2 tsp finely minced Habanero
    4 Tbsp Fish Sauce
    2 Tbsp Lime Juice


    1 Tbsp Chilies finely chopped
    2-3 Tbsp Fish Sauce.

    3 large fresh chilies, finely sliced
    1 clove garlic
    4 tablespoons lemon juice
    5 tablespoons fish sauce


    I might have found these notes on the internet: "Chop the chilies into small rings. To handle the chillies, hold the stem and then cut towards the stem. Put those in a bowl and cover with fish sauce. You can also add some thinly sliced shallots and lime juice. A splash of lime juice will be plenty for a 1/2 cup sauce."


    4 tablespoons Fish sauce
    5 tablespoons Lime juice
    5 Thai red or green chiles; thinly sliced
     
    LowThudd likes this.

  18. LowThudd

    LowThudd Friend of Leo's

    Feb 11, 2014
    Sherman Oaks, Ca
    Try vinegar instead of or in addition to lime juice. The vinegar is traditional for sliced chilis. Gotta be thai bird chilis for me. Seranos are OK, but just not the same.
     
    Tele1966 likes this.

  19. Ira7

    Ira7 Poster Extraordinaire

    Age:
    61
    Jan 8, 2008
    Coral Springs, FL
    Baby chickens in their eggs!

    They're so cute!

    Well, not really.
     

  20. ndeli55

    ndeli55 Tele-Afflicted

    Age:
    34
    May 12, 2008
    oklahoma
    Squid Brand fish sauce is my favorite, and the one my Vietnamese friend recommended. Make the fish dipping sauce and you’ll put it on everything.
     
    Tele1966 likes this.

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