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Thought fish sauce was a mistake for 4 years until a lady in Houston made me smell it first
I used to dump fish sauce straight into hot pans and it made everything taste like burnt socks, so I gave up on it around 2019. Last week my friend's mom in Houston handed me the bottle and said smell it before it hits heat, and I finally got that it's supposed to go in at the end or in cold sauces. Does anyone else have a go-to trick for keeping that funk from taking over the whole dish?
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miles2794d ago
Laughed way too hard at the burnt socks line because I did the exact same thing for years and just thought I hated fish sauce. Turns out I was basically committing a crime against my own stir fry every single time. What finally worked for me was mixing it with lime juice and a little sugar before it ever touches the pan, so it mellows out and the salty funk turns into something you actually want. Now I add a splash at the very end off the heat and it just wakes the whole dish up instead of killing it. My wok still smells like a gym locker for a day if I mess up the order though. Live and learn I guess.
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