using fish sauce for part of soy

[blake murphy]

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

[Steve Wertz]

Post by blake murphy
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

[Cape Cod Bob]

Post by Steve Wertz
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.

I saw one such recipe last week. It called for 3/4 cup of fish sauce!
And it wasn't a recipe to feed the Thai Army. I should have kept the
recipe as a warning to those who rely on recipes rather than good
taste and good sense.

------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

[blake murphy]

Post by Steve Wertz

Post by blake murphy
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

[n***@pacbell.net]

Post by blake murphy
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.

[blake murphy]

Post by n***@pacbell.net

Post by blake murphy
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