fish sauce?

[Joia]

does it need to be refrigerated after opening?

[wowzers]

I never have. It is fermented product so I think it is good.

[Jersey Thug]

no

[HasATinyHat]

Nuk Mahm

Id toss it in the fridge...i keep mine next to the soy sauce, hoi sin, and wasabi

it gets all think and weird when you dont

[Patchoulia]

So..tell me if this correct...they, like, squeeze a fish, a liquid comes out (let's call it "fish whiz" for convenience sake) and they bottle the fish whiz and call it "Fish Sauce"? Am I right here? Or...?

[August West]

So..tell me if this correct...they, like, squeeze a fish, a liquid comes out (let's call it "fish whiz" for convenience sake) and they bottle the fish whiz and call it "Fish Sauce"? Am I right here? Or...?

no

fish whiz is what they put in the drinking water

[Patchoulia]

*twirls imaginary olde tyme Western moustache*

Interesting....

[Jack Straw]

It's actually whole fish that are left at room temperature for several days to ferment, then pressed. Mmmmm, tasty!

[Jersey Thug]

i don't care what goes into it. it is SOOOOO YUMMY!!!!

[KrisNYG]

How long does it keep once opened? I always get nervous and toss it after a week or so.

[one]

does it need to be refrigerated after opening?

no.

[one]

So..tell me if this correct...they, like, squeeze a fish, a liquid comes out (let's call it "fish whiz" for convenience sake) and they bottle the fish whiz and call it "Fish Sauce"? Am I right here? Or...?

its fish(anchovy,squid etc) mixed with water and salt. put in giant clay urns in the sun for a year. after that its strained and bottled.

[Jersey Thug]

it's best within 6 months or so after opening...after that it won't harm you (unless you see mold or something) but it WILL lose it's flavor eventually.

[Jersey Thug]

wow, One is back.

his response is the one i'd trust most, even if it was the opposite of my own :lol:

[Joia]

Thanks! I'm so glad one is back... now.... I made my curry a little too hot for me... can I weaken it?

[KrisNYG]

it's best within 6 months or so after opening...after that it won't harm you (unless you see mold or something) but it WILL lose it's flavor eventually.

Shit, that's a lot of fish sauce I've tossed out over the years.:rolleyes::lol: I had no idea it kept that long and I worked in a Thai restaurant for years.:rolleyes::lol:

[Jersey Thug]

Thanks! I'm so glad one is back... now.... I made my curry a little too hot for me... can I weaken it?

do you have any coconut milk? would lime juice work with your recipe? cilantro/mint?

[Jersey Thug]

Shit, that's a lot of fish sauce I've tossed out over the years.:rolleyes::lol: I had no idea it kept that long and I worked in a Thai restaurant for years.:rolleyes::lol:

oh, yum. jealous!

i worked in an Egyptian place for a time. but i would have loved to work in a Thai place!

[Joia]

do you have any coconut milk? would lime juice work with your recipe? cilantro/mint?
It already has coconut milk in it... I have a lemon, but no lime. cilantro is a garnish anyway... I'd say it's just a perfect for my hubby, but way too hot for me :lol:

[one]

wow, One is back.

his response is the one i'd trust most, even if it was the opposite of my own :lol:



sorry:smile:

[one]

Thanks! I'm so glad one is back... now.... I made my curry a little too hot for me... can I weaken it?


a little dairy wont hurt. i add cream to a curry thats too hot. it emulsifies the sauce and eases the heat. its doesnt cut the heat in the sauce but rather on your tongue.

[Joia]

a little dairy wont hurt. i add cream to a curry thats too hot. it emulsifies the sauce and eases the heat. its doesnt cut the heat in the sauce but rather on your tongue.
Thanks. The recipe actually calls for coconut milk or cows milk so I figured a splash of cows milk would take a little of the heat off. I didn't even add what the recipe called for, for the chili flakes. It called for 2 teaspoons and I only put 1.5... maybe next time I'll only put in 1?

[Jersey Thug]

sorry:smile:

for what? i'm glad to see you posting. also, you haven't corrected me. yet :lol: but i learn from your posts. or used to.

Joia, more coconut milk or a little cream added is the way to go. i wouldn't add lemon in place of lime, personally, but i WOULD add some cilantro to the curry and just let it mellow together a little and also serve some on the side, rather than just using it as a garnish, if nobody is opposed to cilantro there. it really helps, IMO.

[Joia]

It's a Vietnamese coconut curry... it has lemongrass, ginger, garlic, shallots, chili flakes, sweet potato, carrot chicken, chicken stock, fish sauce, and coconut milk... I guess I could add the cilantro...

thanks so much, you guys. besides the fact that it is way out of my league on the hot scale, it's really yummy!

[little frog]

is it bad if you keep it in the fridge?

[DF]

you guys are putting me in the mood for seafood Pho noodle soup.
or maybe hotpot crab and shrimp soup :)
yummers!

[Arglebargle]

If it's too spicy, maybe the easiest thing to do is mix in more rice.

[KrisNYG]

is it bad if you keep it in the fridge?

I don't think so. At the restaurant I worked in they kept all the stuff for making Pad Thai on a cart and rolled the thing into the walk in at the end of the day.

[Joia]

If it's too spicy, maybe the easiest thing to do is mix in more rice.
not a rice dish

[Arglebargle]

Oh. sorry! Never had curry without rice.

[DF]

more coconut milk and a little water will reduce the heat..just don't heat it up too long because that will reduce the liquid volume and concentrate the capciacin.

[one]

is it bad if you keep it in the fridge?

not bad but salt crystals will form

[little frog]

ah .. thanks .. nice to see you around :)

[Patchoulia]

Cilantro is an insidious ****, invented by the devil himself.

[one]

ah .. thanks .. nice to see you around :)


likewise:wink:

[Joia]

so the coconut curry chicken soup came out super yummy, but super spicy. I sat down here at the comp with a big glass of milk, a big piece of crusty french bread and a big bowl of the soup. Yesmeen (18 months old) climbs on my lap and begs for some. I tell her it's spicy, but she wants to try it. I give her a tiny taste, she blows raspberries with her tongue, I give her a sip of milk and she says, "spicy"

then we continue the series over and over and over again. she had a taste of the chicken which she liked, she had a taste of the sweet potato, which she didn't like, she had a ton of the broth, which she liked... all chased with her hitting her tongue with her hand, and then a sip of milk. :lol:

then my husband came home, had one bite of it and said it was too hot! :lol:

I told him that once you get past the first few bites and stop coughing, it's not so hot.

I packed it all up for a friend of ours who likes super spicy things. I'll try the recipe again another time, but with much less chili flakes.

are chili flakes hotter than chili paste? the recipe called for chili paste or chili flakes. I got the chili flakes at the Asian market....