Keep your fish sauce in the fridge – this is controversial since many
sites say that it will keep fine in the cupboard for up to 2 years. A Thai chef however advised me to keep it in
the fridge for superior flavour so that is what I do. I suspect those that don’t keep it in the
fridge probably cook with it often enough that the bottles are used up quickly
enough. I do think the small bottles are
a better bet than the big ones if you aren’t cooking South East Asian dishes
all the time.
I do suggest you try to buy one that is made in Thailand as opposed to Vietnam .
Don’t worry that the end product will smell “fishy” – it won’t. Fish Sauce is a wonderful ingredient without
which Thai food just will not taste authentic. You can also use it instead of
salt in dipping sauces for meat or salads.
I will mix a splosh of it with tomato and/or chilli sauce, sometimes
also with a splash of soy sauce and lemon juice. If you don’t include the tomato sauce you will
need a soupcon of palm sugar or ordinary sugar for balance. Yum and not full of empty calories either.
You might also be interested in this post on Thai curry. If so, click here
You might also be interested in this post on Thai curry. If so, click here
Thanks Carole. Very informative. Appreciate the heads up on this. Thanks for your visit. Come back. I will visit here too.
ReplyDeleteI've had Thai food but I dont know if I've ever had fish sauce. I suppose I must have in the food. I've never fixed it myself, so I never had the need for it. I don't think it's used in the Indonesion kitchen which we are more familiar with here in the Netherlands.
ReplyDeleteThanks so much for sharing with me
DeleteI just bought one from Thailand ("Squid" brand), I like it...it's a bit stronger than the Tiparos (also Thai) I usually use.
ReplyDeleteI refrigerate mine as well, I just don't go through a bottle fast enough. :)
Thanks so much for stopping by to comment.
DeleteThanks for stopping by to let me know of your post, I do keep mine in the fridge. I don't think it's very pungent though as others have said fish sauce is. Maybe it's the brand, my bottle is Thai Kitchen. It's almost out, so I'd like to find a more authentic kind.
ReplyDeleteI know it takes time to comment, so thank ou very much.
ReplyDeleteCan't get enough of the stuff!
ReplyDeleteThanks for taking the time to comment
DeleteAnd likewise an interesting post from you on the same topic! I often use mushroom soya sauce and a combo of mushroom ketchup and hendersons relish to mimic the deep saltiness of fish sauce when doing veggie/vegan dishes but of course nothing can quite replace it!
ReplyDeleteThanks, Becka. I know it takes time to comment. Interesting mixture of ketchup and relish.
DeleteThanks for visiting our blog and for your comment on the stew recipe! -Julie
ReplyDeleteThank you,too.
Delete