Re: Fish Sauce...
fish sauce depends why your subsitute it , to go vegetarian or remove the smell.
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Google: Fish sauce is high in umami, one of the five basic tastes recognized by the human tongue, along with saltiness, sourness, sweetness, and bitterness.
Fish sauce is basically condensed fermented anchovie (or other small fish) stock, salt, and sugar.
So...
Use Braggs Amino Liquid which is made from fremented soy paste. Add 2TBSP of the Braggs Amino Liquid with a little soy sauce and sugar.
-or-
Mix 2TBSP of Miso(try out different strengths) or Jiang paste with salt (or a little soy sauce) and sugar.
-or-
Vegetarian Fish Sauce Substitute
(from the Sundays at Moosewood cookbook)
make a strong vegetable stock that is heavy on onions and black peppercorns. for each 2 tbsp of fish sauce called for, substitute 2 tbsp. of the stock plus 1/2 to 1 tsp. of salt.
No offense to Moosewood but I would suggest one of the fermented soy bean menthods since an intense salty fermented taste is what fish sauce is used for....also fermented soy products have a nice kick of umami.
So for my Final Suggestion...(drum roll please)
Use the first method but add
Dried Shiitake Mushrooms to the Braggs Amino Liquid and let soak for a while...the dried mushrooms add a double kick of Umami
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Id go for 2 parts soy sauce and 1 part lime juice in a hurry. Or Marmite.