Fish Sauce

I have this recipe that I was wanting to make for my Bunco group. It's vegetarian ricepaper rolls. It's an assortment of raw veggies that are marinated in fish sauce and rolled in ricepapers. I have never used fish sauce and I was wandering if there was something I could use instead?? If I use the fish sauce, does anyone know of a mild variety?? Thanks

If you are trying to make a vegetarian dish, please skip the fish sauce!!

I would use tamari instead....

Heather, I thought the same thing, but the recipe is titled "vegetarian". It doesn't matter if it is or isn't. The recipe came off of RecipeZaar #305175, looked good, good reviews. I'm not familiar with fish sauce at all. I didn't know if it was over powering or mild in flavor?

It's very strong, and the smell is ungodly. Use sparingly!

I would go ahead and try it with the fish sauce. On it's own, fish sauce is unappealing, but in a dish it adds that "umami" flavor. "Umami" is Japanese for "savory" http://en.wikipedia.org/wiki/Umami.

A few years ago I took a grilling class from Joe Castro at the Brown Hotel. He extolled the use of fish sauce as a secret ingredient in his sauces. It adds a depth of flavor that Western chefs sometimes use demi-glace (a highly-reduced concentrated stock) to achieve.

I have this recipe that I was wanting to make for my Bunco group. It's vegetarian ricepaper rolls. It's an assortment of raw veggies that are marinated in fish sauce and rolled in ricepapers. I have never used fish sauce and I was wandering if there was something I could use instead?? If I use the fish sauce, does anyone know of a mild variety?? Thanks

You can soften the pungency by adding sesame oil. Round out the flavor with a little sweet chili sauce. Bring some acid in with rice wine vinegar. This is the basic recipe for the marinade used to pickle the carrots and daikon used in Vietnamese spring rolls.

Stephen, thanks for the tip, thats exactly what I'm going to do.

Stephen, thanks for the tip, thats exactly what I'm going to do.

My pleasure!

Let me clarify something. Start with the rice wine vinegar, then the sesame oil and finally the fish sauce, working on taste. Then add the sweet chili sauce. The other way, you could end up making 5 gallons before you achieve the balance you want.

You can soften the pungency by adding sesame oil. Round out the flavor with a little sweet chili sauce. This is the basic recipe for the marinade used to pickle the carrots and daikon used in Vietnamese spring rolls.

Sesame oil ... is this the "toasted" sesame oil which is quite strong and dark or regular sesame oil?

You can soften the pungency by adding sesame oil. Round out the flavor with a little sweet chili sauce. This is the basic recipe for the marinade used to pickle the carrots and daikon used in Vietnamese spring rolls.

Sesame oil ... is this the "toasted" sesame oil which is quite strong and dark or regular sesame oil?

Regular.

In that case, I would think that any vegetable oil would do.

In that case, I would think that any vegetable oil would do.

I suppose.

If I had a choice, I would use the sesame oil. In a straight side by side comparison, the sesame oil adds a different if subtle flavor and a different texture as well. You can notice this if you let the oil rest on the tongue a little bit. I have used sesame oil in several recipes and truly believe it was a great contributor to the overall profile. Besides, it is a traditional flavoring , and that is what gives different foods their own individuality.

It's very strong, and the smell is ungodly. Use sparingly!

For quite some time; most of the Chef's I know refer to this ingredient as "Liquid P....y"

But you should not be afraid of the stuff....In small doses it adds a acrid, salty flavor and will meld with citrus very well!

It's very strong, and the smell is ungodly. Use sparingly!

For quite some time; most of the Chef's I know refer to this ingredient as "Liquid P....y"

But you should not be afraid of the stuff....In small doses it adds a acrid, salty flavor and will meld with citrus very well!

The same thing goes for sesame oil... Its best used in small doses(another very pronounced flavor that can overwhelm a dish) and then add a little at a time until you get what your looking for!