I notice many recipes with fish sauce. But I do not like the taste of salty, fishy, sweet taste. Then I purchased a bottle at a local Japanese store and used just a few drops in the rice and stir-fry. Really Tasty! -Mike
Here is a vegan recipe, if you like...
makes 1 1/4 cups (300 ml)
3 cups (720 ml) water
2 Tbs. (30 g) or less salt
1/4 cup (30 g) dried sliced shiitake mushrooms
1. Simmer all ingredients over medium heat until it reduced to half, 20-30 minutes.
2. Stain and let cool.
3. It can be refrigerated for up to 2 months.
Note: The flavor comes from fermented anchovies for several months to a year. It is used in Greek, Chinese, and Southeast Asian dishes. Try it on sautéed greens, vegetables, pastas, roast chicken, rice, or broths; marinades, stir-fries, and salad dressings. Different brands will have unique flavors. Maybe you just have to ask people for suggestions.
