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Fish sauce

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Curlycat:
I have developed a liking for cooking and I have been experimenting with various easy dishes to make. I like fried rice and thought I would give it a try. I watched a couple of Youtube clips and there was one with an oriental couple that posted a recipe that looked like a tasty and easy recipe to make. It included fish sauce. They said they don't like fishy-fishy taste, but no worry, fish sauce, no fishy-fishy taste.
I only know soy sauce...

OMW - when I put the fish sauce in the pan when cooking it started to smell so bad that my neighbour called to ask what died? OK, exaggerating a bit now, but the smell was so bad it lingered in my place for about 3 days.

Since then I have wondered how restaurants manage to use fish sauce without driving all their customers away? Did I miss something, or is there a secret to cooking with fishy-fishy... no smell, sauce?



JonnyP:
Only use straight from the bottle and only a few drops at a time, let it do its thing (having closed the bottle) and then taste to see if it needs more.  Half a teaspoon is generally enough in a red curry or other dish for four.  Itís fermented anchovies so tends to pong a bit.

And always add once the rest of the ingredients are in the pan.  I would imagine fish sauce onto hot pan metal would be a rather unpleasant smell

Curlycat:
Thanks, :giggle: JonnyP I used about 1 tablespoon of sauce in a hot pan. The dish did not tase fishy-fishy, but heck the pong was horrendous. I will try your suggestion. (when I have built up some courage)

Trompie67:
As someone who enjoys fried rice you have to watch "Uncle Roger" critique other folks making it!

https://youtu.be/53me-ICi_f8

and

https://youtu.be/FrUfwpaNNIM

JonnyP:
Iíve seen him on Mock the Week before where he did have a good few jokes about white people cooking rice.

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