I bought a bottle of Vietnamese fish sauce (Red Boat brand, the most recommended brand) and added a teaspoon to some pea leaves. I loved the resulting flavor, but my partner did not and complained that it had too much of a fishy smell. A lot of cooking techniques actually seek to remove this fishy smell even when cooking fish, so it was not welcome to add this to something that didn’t contain fish in the first place. It’s certainly not a flavor everyone would like.
Fish sauce is not supposed to be added to the point that you can taste the fishy taste, you do get that right? If you’ve added enough to impart fishy taste, you’ve added way too much.
At least in the US, fish in general is somewhat polarizing and, probably especially, strong tasting fish like anchovies, fish sauce, etc. Just not something probably the majority of people grew up with.
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.
On that note, the easiest way to get your hands on some protease is to buy digestive enzymes sold as food supplements (most often they're made out of dried pork pancreas).
You also don't need much equipment: scales and an immersion circulator should do the trick.
I bought a bottle of Vietnamese fish sauce (Red Boat brand, the most recommended brand) and added a teaspoon to some pea leaves. I loved the resulting flavor, but my partner did not and complained that it had too much of a fishy smell. A lot of cooking techniques actually seek to remove this fishy smell even when cooking fish, so it was not welcome to add this to something that didn’t contain fish in the first place. It’s certainly not a flavor everyone would like.
Fish sauce is not supposed to be added to the point that you can taste the fishy taste, you do get that right? If you’ve added enough to impart fishy taste, you’ve added way too much.
I'm just here to thank Kenji for making me try fish sauce.
Thanks for sharing. It is especially interesting to hear the factors that contributed to the decline of fish sauce use in the west.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
At least in the US, fish in general is somewhat polarizing and, probably especially, strong tasting fish like anchovies, fish sauce, etc. Just not something probably the majority of people grew up with.
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.
ICYMI - This is an attempt to mimic a secret Vietnamese American restaurant recipe but interesting use of fish sauce with spaghetti https://www.tasteofhome.com/article/san-francisco-style-viet...
> One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
What if my mustard is made without stones. Will it still work?
Homemade garum is a fun kitchen experiment, if you have the equipment and patience. Heat + protease + protein substrate is really all you need.
it hasn't updated in a while but i quite like this blog: https://www.culinarycrush.biz/all/will-it-garum
On that note, the easiest way to get your hands on some protease is to buy digestive enzymes sold as food supplements (most often they're made out of dried pork pancreas).
You also don't need much equipment: scales and an immersion circulator should do the trick.