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Food & Drink
Fish sauce
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<blockquote data-quote="JonnyP" data-source="post: 1046536" data-attributes="member: 17918"><p>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. It?s fermented anchovies so tends to pong a bit.</p><p></p><p>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</p></blockquote><p></p>
[QUOTE="JonnyP, post: 1046536, member: 17918"] 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. It?s 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 [/QUOTE]
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