Using fish sauce in non-Asian cuisines
Posted 18 November 2012 - 08:36 AM
But it's certainly made me wonder about how I might use fish sauce outside of Vietnamese or other Asian cuisines, my only experience with it. A search here found a discussion about cocktails with fish sauce but otherwise, nothing.
Is anyone else finding interesting and unexpected uses for fish sauce?
Posted 18 November 2012 - 09:29 AM
Get experimental with it. I recommend finding sauce whose ingredients are only anchovy, salt and water.
Posted 18 November 2012 - 11:50 AM
Does anyone have any rules of thumb they use per weight or liquid volume? Might save some of us from a fishy dish (that isn't supposed to be fishy).
Posted 18 November 2012 - 03:18 PM
Fish sauce provides the salty element (and umami); the sour can be provided by citrus (lemon, lime juice), vinegar, tamarind, etc.; sweet is provided from various forms of sugar; and hot from pepper or chilli.
Fish sauce can be used as a flavouring element in many dishes, anywhere you would use anchovies and salt. Do not add extra salt.
So use it in stews, pasta sauces, salad dressings, sauces, etc. The thing to remember is to balance it out with the other components. Sweet, sour, salty, hot works just as well in non - Asian cooking to ensure balance of flavours. You can use fish sauce anywhere you would use Worcestershire sauce in cooking: burgers, chili con carne, cocktails.
How much do you need? Add a bit, taste and adjust. If the dish is a bit salty, add a sour and/or sweet component.
eG Ethics Signatory
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
Posted 18 November 2012 - 05:18 PM
Posted 18 November 2012 - 06:00 PM
Posted 18 November 2012 - 07:08 PM
Along the same lines, and I've suggested this before, nuoc cham is an excellent condiment for rib roast or grilled steak.
Posted 18 November 2012 - 07:33 PM
Posted 18 November 2012 - 07:44 PM
Posted 18 November 2012 - 10:33 PM
Posted 18 November 2012 - 11:55 PM
I can see how Worcestershire Sauce was was created as an attempt to mimic soy or fish sauce. But the tamarind and the other complexities leaves me with another flavor entirely.
Yes. I didn't mean to imply one was a direct substitute for the other. They have different flavours. But both can be used in similar situations.
I'm a big fan of using it in my meat sauces for pasta be it some form of bolognaise or ragu.
Edited by liuzhou, 18 November 2012 - 11:56 PM.
Posted 19 November 2012 - 07:01 AM
Today I am drinking ale.
(Edgar Allen Poe)
Posted 19 November 2012 - 10:17 AM
Posted 19 November 2012 - 07:18 PM
Tonight I added a splash of fish sauce to some brussel sprouts sizzling in a saute pan with a little butter. A cowardly experiment but with wonderful results. Better than a shake of salt, not at all fishy.
Posted 19 November 2012 - 08:26 PM
Posted 20 November 2012 - 10:42 AM
Posted 20 November 2012 - 11:16 AM
In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish.
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".
Posted 20 November 2012 - 08:18 PM
Posted 20 November 2012 - 10:50 PM
Ah! The ever reliable Wikipedia .
But as the 'ketchup" article does point out, but you don't mention, is that there are competing theories.
The OED just says "apparently from" China, but also gives the Malay theory, without mentioning that it come to the Malay peninsula from China. It could have evolved separately in two different places.
There is also the Arabic theory.
The article is largely speculation. No one really knows.
One thing for sure, tomato ketchup as we know it today was invented in the USA.
Edited by liuzhou, 20 November 2012 - 10:51 PM.
Posted 20 November 2012 - 11:15 PM
I agree it is speculation