Author Topic: Fish sauce  (Read 728 times)

Offline wilhelm

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Re: Fish sauce
« Reply #15 on: April 14, 2021, 02:43:40 PM »
The traditional way of fermenting seafood usually takes at least 24 months. I'm not knowledgeable on the details, but as I see it, when the product is ready it should be stable for years, and as mentioned above just loose intensity and color. Kimchi and most Thai food depends on fish sauce.

A really good steak could be improved with a few drops of fish sauce rubbed on before cooking.
Coleslaw and carrots, red or green onion with mayo, rice vinegar and a few drops of fish sauce, no cooking - tamer version of kimchi. Very good

A little off the topic, but with traditional fermented bean sauce, a batch will last through generations, adding and using as needed. 

It would be nice if someone with better knowledge would share.

Offline Curlycat

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Re: Fish sauce
« Reply #16 on: April 14, 2021, 02:49:24 PM »
...
A really good steak could be improved with a few drops of fish sauce rubbed on before cooking.
...

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This does sound like a good idea. I am going to try it.
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