On 11 Feb 2007 05:28:00 GMT, wrote:

blake murphy wrote:
just to change some things up in a few recipes, i was thinking of
substituting fish sauce (what i have is squid brand) for some of the
soy sauce in some stir-fries, marinades, etc. have any of y'all had
experience doing this? how did it work for you?

how about as a sub for oyster sauce when small amounts of that are
called for?

your pal,
blake

Thais use fish sauce (nam pla) in lots of stuff. Adding a little to your
stir fry, marinade, etc, or adding a little to the oyster sauce should be
fine. Just don't overdo it. You don't want it to be the dominant flavor,
unless you're making prik nam pla or the like.

BTW I was making a Bloody Mary and discovered I was out of Worcestershire
sauce. I used about 1/2 as much fish sauce and while slightly different, it
was quite adequate.

the thought of using it in a bloody mary has occurred to me, too. i
usually use worcestershire, five or six drops tobasco and a squirt of
lemon and key lime juice. don't tell - i'm drinking one now.

'bloody mary - it's still for breakfast.'

your pal,
blake