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I need to figure out what I can use it in, but ordering one to try. I wonder how it compares to asian style fish sauce.
by christkv 5y ago
I need to figure out what I can use it in, but ordering one to try. I wonder how it compares to asian style fish sauce.
- elorant 5y agoIt's quite salty, so basically you can use it pretty much everywhere instead of salt. For example you can use it with seafood, like ravioli with mussels, or with mushrooms. Its smell is heavy but the taste is superb.
- christkv 5y agoI wonder if it works for meat and poultry stews as well
- germinalphrase 5y agoFish sauces are a common addition to stews of all kinds! Works well.
- elorant 5y agoIt works for steaks
- jrochkind1 5y agoI use a good asian fish sauce in beef stews (and chili, or cuban-style picadillo, etc) -- nobody notices any fishy taste, it just bumps up the umami and "beefiness"!
- cossatot 5y agoFollowing Kenji Lopez-Alt, I’ve put it in Bolognese sauce where it does surreptitiously add a bit of umami and body.
- jeramey 5y agoMarmite and Vegemite are also really good for adding some umami-saltiness to tomato sauces and stews without being very noticeable for what they are. (Assuming I can stop myself from spreading it all on toast first...)
- leadingthenet 5y agoIt does, wonderfully.