fish sauce substitute

[sneezles]

I would use the same amount of soy sauce.

[Vanessa]

This is what I found:
fish sauce = fish gravy Notes: Varieties include Thai fish sauce = nam pla, Vietnamese fish sauce = nuoc mam, patis, a Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce. Substitutes: light soy sauce OR To make your own mock fish sauce, simmer for 10 minutes: 1 can drained anchovies + 2 cloves bruised and peeled garlic + ½ teaspoon brown sugar + ¼ teaspoon salt + 1 ¼ cups water, then strain. (Adapted from a recipe in the All Around the World Cookbook by Sheila Lukins. See my sources.) OR simmer for 10 minutes: 1 part soy sauce + 4 parts anchovies (Adapted from a recipe in Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources.) OR soak anchovies from one small can (about 14 fillets) in 1 C water, strain, then add 2 tablespoons soy sauce. Notes: See also the SOAR posting Fish Sauce (Nuoc Mam) which discusses the best Vietnamese fish sauce brands.

[tovie]

I haven't tried this yet myself, but I was surfing a Thai site the other day and they suggested using soy sauce (in equal amounts) to replace the fish sauce to make certain recipes vegetarian.

It just drives me nuts cause I don't ever notice the taste of fish sauce in a restaurant but I've found that I don't like anything Thai I make at home that has fish sauce in it. Although it did make one friend rather happy as she now has a rather large ziplock bag full of basil chicken in her freezer (bg)

[patrice]

I will try subbing soy sauce. Thanks for the suggestions.

[Katie-pie]

I've used worchestire sauce instead of fish sauce in Pad Thai...it gave it great zing!

[greysangel]

do NOT substitute the thai fish sauce for the vietnamese fish sauce. From what I have noticed the vietnamese fish sauce is a lot thicker and a lot STRONGER!!!

I totally ruined a beautiful lemongrass chicken recipe by adding that darn fishsauce http://www.cookinglight.com/bbs/frown.gif

JeAnne

[sneezles]

In the case of an allergy to fish, Worcestershire sauce would not be a good substitute because it is made form anchovies.

[Katie-pie]

Yeesh...oops...thanks Sneezles for the word!

[patrice]

I want to make Pad Thai tonight. My youngest son is allergic to fish. What can I substitute for the fish sauce in the recipe?

[tovie]

Originally posted by greysangel:
do NOT substitute the thai fish sauce for the vietnamese fish sauce. From what I have noticed the vietnamese fish sauce is a lot thicker and a lot STRONGER!!!

I totally ruined a beautiful lemongrass chicken recipe by adding that darn fishsauce http://www.cookinglight.com/bbs/frown.gif
JeAnne

Now that's interesting. I wonder if that's what I did because the fish taste was so strong and overwhelming. Of course, I've long since thrown out the bottle (g) so I can't check it.

[Don]

I must agree about the difference between Vietnamese, Filipino and Thai fish sauce. The Vietnamese and Filipino brands strike me as much stronger than Thai versions. (I can actually put my nose next to a bottle of Thai fish sauce and not be repulsed. No way would I do that with Vietnamese or Filipino fish sauce.) My favorite brand, which is wonderfully mild, is Golden Boy brand. You can't miss it. It has a picture of a little boy who looks like he is wearing a set of wax lips.

[Andrew]

There is quite a difference in fish sauce.

Most of the chain supermarkets here carry the nasty stuff. I'm not sure of the spelling?

The GOOD stuff comes from Asian markets.

Anything with Three Crabs is just perfect!

The title is usually something I can't pronounce but always has a picture of three crabs.

Andrew

[SusanMac]

Fish sauce is much, much thicker than soy sauce. So, whenever I've had to rely on soy sauce instead of fish sauce I add cornstarch to whatever I'm making. Cornstarch doesn't change the taste, but will make your sauce/soup/whatever thicker.