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  #21  
Old 18.11.2012, 19:11
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Re: Non-fish fish sauce?

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I went yesterday....they kind of just looked at me strangely. Imagine walking into McDs and asking for a Big Mac without beef.....it was that kind of look
Ask for chicken burger with bacon
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  #22  
Old 18.11.2012, 22:50
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Re: Non-fish fish sauce?

Following up on AdrianLondon's nice post, I Googled onward and found this recipe, which sounds pretty good.

http://www.vietworldkitchen.com/blog...cham-chay.html
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  #23  
Old 18.11.2012, 22:54
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Re: Non-fish fish sauce?

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Interesting. In the food industry, fish and meat flavors are increasingly free of .... fish and meat, due to the strict limits set by the issues of allergen, vegetarian/vegan, halal and kosher. Instead they use either 1) chemistry (e.g. Maillard reaction: amino acid + sugar = caramel flavor) or 2) enzymes to transform pure molecules, e.g. amino acids produced by bacteria.

An interesting dilemma for the consumer: Is that
- GOOD: delicious vegan meat flavors, no allergies, sustainability... or
- BAD: industrialists messing about with our food again?
This is why this Vegan makes all his sauces from scratch
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  #24  
Old 18.11.2012, 23:27
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Re: Non-fish fish sauce?

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This is why this Vegan makes all his sauces from scratch
You don't have Maillard or enzymatic reactions in your kitchen?
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  #25  
Old 19.11.2012, 23:32
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Re: Non-fish fish sauce?

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You don't have Maillard or enzymatic reactions in your kitchen?
We all do. Just that in your kitchen they're badly controlled .
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Old 22.11.2012, 08:29
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Re: Non-fish fish sauce?

The large Asian food store in the Basel SBB complex recommended that I try their mushroom sauce as an alternative. Its more "gloopy" than a fish sauce but I confirm that it works pretty well in Pad Thai

Thanks for all the pointers and suggestions
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  #27  
Old 22.11.2012, 09:40
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Re: Non-fish fish sauce?

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The large Asian food store in the Basel SBB complex recommended that I try their mushroom sauce as an alternative. Its more "gloopy" than a fish sauce but I confirm that it works pretty well in Pad Thai

Thanks for all the pointers and suggestions
Mushroom sauce is hardly a substitute for fish sauce, it serves a completely different purpose. But mushroom sauce is indeed great for fried vegetables, noodles and such, but oyster sauce is better for the light sauces you would usually encounter in Pad Pak and other Thai dishes.
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  #28  
Old 22.11.2012, 09:57
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Re: Non-fish fish sauce?

I recently made my own thai curry paste to make a green curry from and the recepie asked for fish sauce. I didn't have any fish sauce and also don't particularly like fish. The recepie suggested ordinary soy sauce as a substitute and that's what I used - and the finished curry was amazing. Simply, easily available solution.
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  #29  
Old 22.11.2012, 10:53
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Re: Non-fish fish sauce?

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I recently made my own thai curry paste to make a green curry from and the recepie asked for fish sauce. I didn't have any fish sauce and also don't particularly like fish. The recepie suggested ordinary soy sauce as a substitute and that's what I used - and the finished curry was amazing. Simply, easily available solution.
No offense but it depends on how authentic you like your Asian food, put fish sauce on your sushi and you will know the difference Fish sauce isbasically salt water with fish flavour. If you don't like the fish smell you just leave it and put salt in your food, simple as that. (Thick) Soy, mushroom, oyster sauce all have their purposes but none is truly a substitute for the other, and certainly not a substitute for fish sauce.
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  #30  
Old 22.11.2012, 11:13
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Re: Non-fish fish sauce?

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No offense but it depends on how authentic you like your Asian food, .
But of course, and I am not claiming to be an expert thai chef. I could have made my own salt water solution and just left out the fish but since I had a bottle of readily available salty soy sauce in the fridge and only needed a few drops I chose that option and ended up with a great meal, fast with a miniumum of 'headaches' sourcing the ingredients. Since the rest of the ingredients were procured from the local Migros rather than a specialist purveyor of asian victuals I doubt, on this occassion, that the short-cut I took would have made significant difference to the finished product.
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  #31  
Old 22.11.2012, 12:02
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Re: Non-fish fish sauce?

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But of course, and I am not claiming to be an expert thai chef. I could have made my own salt water solution and just left out the fish but since I had a bottle of readily available salty soy sauce in the fridge and only needed a few drops I chose that option and ended up with a great meal, fast with a miniumum of 'headaches' sourcing the ingredients. Since the rest of the ingredients were procured from the local Migros rather than a specialist purveyor of asian victuals I doubt, on this occassion, that the short-cut I took would have made significant difference to the finished product.
Why sure, a curry has a lot of ingredients, and fish sauce is not the most important. But if you cook a spicy Thai salad for example the difference would be much more apparent. That's why I said that it isn't a substitute, even if your curry still tasted great.
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  #32  
Old 22.11.2012, 12:25
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Re: Non-fish fish sauce?

Found this last night at DM in Germany Alnatura ,Red Thai curry paste looked thru ingredients no fish in it ?

could do the trick
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  #33  
Old 22.11.2012, 12:27
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Re: Non-fish fish sauce?

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Found this last night at DM in Germany Alnatura ,Red Thai curry paste looked thru ingredients no fish in it ?

could do the trick
It's a paste, not the complete meal. You use thai curry paste when making the curries, and for eg red curry you also add ... fish sauce.
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