[CH] Fish sauce...
Doug Irvine (dougandmarie@home.com)
Fri, 13 Aug 1999 07:00:08 -0700
the first thing you do not do....is smell it! The best brand and the one
that I have used for a long time is "Golden Boy" I do not know if there
is a more potent brand, and I would not want a lesser one. The way to
use this stuff, is: Fried Rice, or any Thai stir fry dish, indeed, any
Thai dish. So, for fried rice, for instance, here is the very recipe
that I did a couple of nights ago, I did not post it then, because I
thought that I already had done so:
2 cups of at least day old cooked rice, two day old is better
1 medium white onion, sliced in shreds
1/2 green bell pepper, shredded
2 serranos, seeded and shredded
1 tbls Thai red chile paste
1 tbls finely chopped fresh ginger
1 tbls nuoc nam (fish sauce)
1 egg, mixed with a dash of fish sauce
Get wok very hot, and add about 1 - 2 tbls peanut oil, add chile paste
and ginger and stir fry rapidly, add the onion and pepper shreds, and
continue stir frying...move this to one side of wok, and dump in the
egg; immediately, as it starts to set, add the rice, and stir fry,
mixing back in the other ingredients at the side of the wok, so that it
is all well incorporated and then add the fish sauce...try one tbls, mix
around, cut the heat, and taste, then add another one! I also toss in
some Chinese cooking wine, which is also salt...no soy sauce in this
fried rice! Enjoy
and you do get used to the smell! Cheers, Doug in BC