vegetarian fish sauce

[Guest guest]

thanks for pointing out robin's recipe. I have the book and copied it out to mc

format. below. since some of us will want to include your comments in our

copy, I'm including an excerpt here too.

 

 

At 05/10/2002, Amanda Dove wrote:

>Quoting McDermott on fish sauce, " I created these recipes using no meat,

>fish, seafood, nor any condiments containing them. This meant omitting the

>fish sauce that seasons virtually every savory dish prepared in a Thai

>kitchen. Simply substituting an equal amount of soy sauce did not do the

>job: soy sauce is heavy and rich by comparison and it takes over a dish.

>To replace the fish sauce, I arrived at a simple formula of increasing the

>salt while adding vegetable broth and a little soy sauce. In some cases,

>where an especially pungent, over-the-top saltiness is required, a touch of

>Asian bean sauce can be included. "

>

>Of course she works this substitution formula into each individual recipe.

>However, if you want to mix up some fake fish sauce, there is a recipe in

>the book Rice and Spice by Robin Robertson, pg. 39. It's not in mastercook

>but it's short, so here goes: 1/2 Cup soy sauce, 1/4 Cup water, 1

>Tablespoon fresh lime juice, 1 Tablespoon sugar, 1/2 teaspoon hot red pepper

>flakes. Put in a jar and shake it up. This will keep several weeks in the

>refrigerator. I haven't used this, but it looks like it would work as a

>substitute in otherwise vegetarian recipes.

 

 

 

 

 

* Exported from MasterCook *

 

Vegetarian Fish Sauce

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soy sauce

1/4 cup water

1 tablespoon fresh lime juice

1 tablespoon sugar

1/2 teaspoon red pepper flakes

 

Combine the soy sauce, water, lime juice, sugar and red pepper flakes in a small

jar with a tight fitting lid. Shake until well blended. Store in the

refrigerator. It will keep for several weeks

 

Source:

" Rice and Spice "

Yield:

" 3/4 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 129 Calories; trace Fat (0.9% calories

from fat); 8g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

8232mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 1 Other

Carbohydrates.

 

NOTES : Known as nam pla in Thailand and nuoc mam in Vietnamese, fish sauce made

from salted and fermented fish, is a popular Thai seasoning. Traditional fish

sauce is available in any Asian market, but this fish free version is a

reasonable substitute.

 

Nutr. Assoc. : 0 0 0 0 0