On Fri, 9 Feb 2007 15:24:02 -0600, Steve Wertz
wrote:

On Fri, 09 Feb 2007 19:00:28 GMT, 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?

It would work well in certain marinades depending on the dish.
Less so as a replacement for soy in stir-fries. It will introduce
a completely different flavor than soy, so each case would have to
be determined individually. Start off with small amounts of fish
sauce.

I use a fair amount of fish sauce and I find that some recipes
call for a ridiculous amount - so much that I don't think the
person publishing the recipe even tried it. Or is using a very
weak fish sauce. 2T is enough for most 2-3 serving dishes,
especially something stir-fried. Larger amounts can be used
longer cooking dishes.

-sw

this is more or less what i was thinking - maybe replacing a quarter
of the soy called for with fish sauce (i.e., a tablespoon in a quarter
cup), not a one-to-one substitution.

your pal,
blake