Maangchi's Korean food and cooking forum » Tag: fish sauce

Maangchi's Korean food and cooking forum » Tag: fish sauce - Recent Posts http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 05:16:14 +0000 Jeeyon on "fish sauce for fish?" http://www.maangchi.com/talk/topic/fish-sauce-for-fish#post-6645 Thu, 27 Dec 2012 03:44:47 +0000 Jeeyon 6645@http://www.maangchi.com/talk/ Have you tried using dried anchovies to make broth? This is the base for most Korean soups and stews. It adds depth of flavor. I don't really put actual fish in a stew unless it's a fish stew, per se. But for something like tofu or kimchi stew, you just use the dried anchovy broth, rather than actually putting in big hunks of fish. Hope this helps! martinez12 on "vegetarian fish sauce for kimchi" http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6616 Fri, 07 Dec 2012 09:38:30 +0000 martinez12 6616@http://www.maangchi.com/talk/ Hey would love to thank you for sharing this wonderful recipe over here. Please keep sharing more. k1c on "fish sauce for fish?" http://www.maangchi.com/talk/topic/fish-sauce-for-fish#post-6601 Mon, 26 Nov 2012 18:11:45 +0000 k1c 6601@http://www.maangchi.com/talk/ Hi. I am not a cook, but I cook for my family. Before you think, ah those poor kids, hear me out. It's a pain to keep different kinds of fish for the stews. Costco fish is packaged to last in the freezer, but it has no taste. I was wondering if there is some fish sauce that will replace the fish usually used in korean stews? Is there specific name for it? I tried making kimchi/tofu pepper stew with costco fish (vacuum packed and white slices), and I personally thought it was pretty good. The family was not impressed, but nobody thought it was a failure. I would like to improve the taste of the soup. Thank you in advance for help. First time post and I didn't see I am supposed to send this to specific topic section. I hope somebody sees it. Maangchi on "vegetarian fish sauce for kimchi" http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-6502 Wed, 10 Oct 2012 22:01:24 +0000 Maangchi 6502@http://www.maangchi.com/talk/ Check this out: aulin posted a series of step by step photos showing how to make vegetarian kimchi by replacing fish sauce with soy sauce <a href="http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi</a> stephendavidson on "vegetarian fish sauce for kimchi" http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5725 Sun, 20 Nov 2011 18:39:13 +0000 stephendavidson 5725@http://www.maangchi.com/talk/ This looks lovely, thanks for posting it! Maangchi on "vegetarian fish sauce for kimchi" http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5118 Wed, 04 May 2011 10:35:54 +0000 Maangchi 5118@http://www.maangchi.com/talk/ mina, Thanks a lot for posting the recipe here. Your recipe will be a big help for those who are looking for substitute for fish sauce! mina on "vegetarian fish sauce for kimchi" http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi#post-5117 Wed, 04 May 2011 08:09:48 +0000 mina 5117@http://www.maangchi.com/talk/ hey, guys. maangchi asked me to post my take on this fish sauce substitute, hope you can make use of it. (: slice a medium-sized onion in half. add it to a pot with a kelp leaf about the size of your palm and some dried shiitake mushrooms in 2 cups cold water. turn off the heat once you bring the water to a boil. once it’s cooled down, strain the liquid into a container. you can throw away the onion and kelp, but definitely save the reconstituted mushrooms for another dish. add soy sauce to the liquid until it tastes as salty as fish sauce (meaning REALLY salty). if you don’t want the sauce to discolour your dish, use sea salt instead of soy sauce. if you want the 'fish sauce' to be gluten-free, just use sea salt or gluten-free soy sauce in place of regular soy sauce. Damien_1977 on "A coupla South-East Asian recipes" http://www.maangchi.com/talk/topic/a-coupla-south-east-asian-recipes#post-5029 Wed, 20 Apr 2011 14:17:04 +0000 Damien_1977 5029@http://www.maangchi.com/talk/ Wow, they look great! Hey, and thanks a bunch for the post about the Red Pepper Paste! ( <a href="http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5" rel="nofollow">http://www.maangchi.com/talk/topic/you-wanna-introduce-yourself/page/5</a> @Damien_1977. I believe you want the recipe for Gochujang (고추장). .... Damien_1977, did you ever find a recipe for red pepper paste? Posted 1 month ago; # ...) Thank you very much, that will be my next big cooking project! arale1402 on "A coupla South-East Asian recipes" http://www.maangchi.com/talk/topic/a-coupla-south-east-asian-recipes#post-4701 Fri, 25 Feb 2011 10:25:29 +0000 arale1402 4701@http://www.maangchi.com/talk/ Hello :) Maangchi kindly asked me to post a few recipes of food I cooked recently, so here it goes: Hot and fresh papaya and shrimp salad - Som Dtum Ingredients for 4 persons: 1 large vegetable papaya (see vegetable section) 3-5 fresh chili peppers 1 handful of dried shrimps 1 handful of peanuts 8 tbs of liquid palm sugar (how to get it liquid, see step 1); alternatively use soft brown sugar 3-4 tomatoes 4 tbs lime juice 4 tbs fishsauce long, green Thai beans 3 cloves of garlic additionally you can add: black, salty crabs A spicy yet refreshing salad for hot days 1. Melt 2 pieces or 4 tbs solid palm sugar in a small pan at low or medium heat, adding 4-5 tbs of water. The liquid should be a shiny and thick syrup.This procedure makes it easier to mix the sugar with the salad. 2. Peel the papaya, shred it with a shredder to thin stripes and soak them in cold water for the time you prepare the rest of the salad. This makes the papaya crunchier. 3. Cut the beans in one inch pieces. Throw away the endings.Take the chilis, beans and garlic and give them a good bash with mortar and pessel. 4. Add the shrimps and the peanuts and continue pounding. 5. Add the palm sugar, tomatoes, lime juice and fishsauce and continue bashing/grinding. 6. Last but not least add the shredded papaya and continue bashing. Use a bigger table spoon as a support tool. That way you can shift the salad in the mortar around a bit and it doesn't fall out while bashing. >>Extra tip: 1. If you cannot get any vegetable papayas, it also works well with carrots and colrabi. I would recommend coarse grinding most of the carrots and the rest cut to strips for extra crunch. 2. If your mortar doesn't have enough space for the whole papaya, just pound one handful, then take out the papaya and put it on a big plate or salad bowl, but leave the juice and other ingredients in. Then take another handful to pound, and so on, until the whole of the shredded papaya is used up. Pour over the rest of juices and ingredients from the mortar and mix well with the papaya salad. 3. If you can find black salted crab in a Thai super market, then add them to the salad. This makes the dish even more original. However, they are hard to find and the Som Dtum salad also tastes fantastic without them! 4. For vegetarians: Use light soy sauce instead of fish sauce and leave out the dried shrimps! <a href="http://www.flickr.com/photos/hanabira_hitomi/5467565985/" title="Thai carrot salad - Som Dtum by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5215/5467565985_4f9ef31533_m.jpg" width="240" height="160" alt="Thai carrot salad - Som Dtum" /></a> ************************ Vietnamese inspired salad with pork belly Pork belly Handful of Thai holy basil (Bai horahpah) Chinese napa cabbage Handful of Coriander Handful of Spring onions 5 Black pepper corns crushed/grind 3 Tbs Fish sauce 1 Tbs Sesame oil 1 Tbs Dark Soysauce 1/2 cucumber 1. In a deep pan bring 1 litre of water and 2 teaspoons of salt and pork belly to a boil. Then simmer for an hour. When finished take out the belly and let cool. This can be made a day before or anytime really. Cut lengthwise into 2 inch/ 4cm thick pieces. You can freeze the remaining cuts and use later. 2. Take one piece and cut into 3mm thick slices. Roughly chop a handful of coriander and Thai basil, crush pepper with mortar. Put all ingredients into a freezing bag, add the sesame oil fish sauce and soy sauce. Push out all air and seal bag. Give a good shake so that all pork is covered with the marinade. Leave in the fridge for a couple of hours, the longer the better. 3. Put pork belly and marinade into a bowl. Heat a pan but don't add any oil. With chop sticks or a tongue or fork take out each piece of pork belly and place individually into the hot pan. fry from both sides until brown and crisp outside. Place pieces onto chopping board and cut into strips. Put them back into the bowl with marinade. 4. Cut up spring onions into diagonal slices. Chop up some more Thai basil and coriander.Cut cucumber to sticks 2 inches long and about 3mm thick, and chop cabbage into 3mm thick slices. 5. Mix all well together with meat and marinade. Serve with hot Jasmin rice. For those who like it hot and spicy, chop 2 or more birds eye chilis and mix in well with the ingredients. <a href="http://www.flickr.com/photos/hanabira_hitomi/5468160522/" title="Vietnamese inspired salad... by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5094/5468160522_8d958c2b0c_m.jpg" width="240" height="160" alt="Vietnamese inspired salad..." /></a> ******************* Thai-style roast chicken drums 3 Tbs Fishsauce 1 Tbs Dark say sauce 1 Tbs Sesame oil 1 Tbs ground coriander 1 teaspoon paprika 1/2 teaspoon cinnamon 1 star anis 1/2 cumin Handful coriander chopped coarsely up to 10 chicken drums 1. Put all ingredients in a freezing bag, seal air tight. leave to marinade in fridge for several hours. Same rule applies: the longer the better. 2. Preheat oven at 200 degrees celsius. Place chicken and marinade in a baking tray and put in the oven at 180ish degrees C for about 45 minutes. Check if cooked through by piercing into flesh with skewer or long thin knife. if juices are clear i.e. not bloody, then its ready to serve. 3. Serve with Jasmin rice and sweet Chili sauce for chicken (Nam Djim Gai). <a href="http://www.flickr.com/photos/hanabira_hitomi/5467561575/" title="Spicy roast chicken drums by hanabira_hitomi, on Flickr"><img src="http://farm6.static.flickr.com/5293/5467561575_ea7ce29731_m.jpg" width="240" height="160" alt="Spicy roast chicken drums" /></a> Tastes great with the Carrot or Papaya salad. YUMM I am hungry now!! Bon appetit xxx richardrebel on "Does fish sauce need to be refrigerated?" http://www.maangchi.com/talk/topic/does-fish-sauce-need-to-be-refrigerated#post-694 Tue, 03 Mar 2009 15:21:25 +0000 richardrebel 694@http://www.maangchi.com/talk/ Thank You! Maangchi on "Does fish sauce need to be refrigerated?" http://www.maangchi.com/talk/topic/does-fish-sauce-need-to-be-refrigerated#post-690 Tue, 03 Mar 2009 01:15:21 +0000 Maangchi 690@http://www.maangchi.com/talk/ Richard, I never keep the leftover fish sauce in the refrigerator. richardrebel on "Does fish sauce need to be refrigerated?" http://www.maangchi.com/talk/topic/does-fish-sauce-need-to-be-refrigerated#post-688 Tue, 03 Mar 2009 00:40:46 +0000 richardrebel 688@http://www.maangchi.com/talk/ Hello, I have a bottle of three crab fish sauce I used to make Kimchi yesterday (looking good, but no yellow foam yet). I can't find on the label where it says to refrigerate or not. When I removed the plastic coating to open it, I may have lost the english information. I have googled and got mixed results. Some say refrigeration causes salt crystals to precipitate and ruins it and lowers shelf life, others say to refrigerate. I can't find a definitive answer and the phone number on the bottle rings and rings then goes to a fax eventually. Do I or don't I put it in the fridge? Thanks! Richard Maangchi on "Fish Sauce" http://www.maangchi.com/talk/topic/fish-sauce#post-443 Sun, 14 Dec 2008 01:50:25 +0000 Maangchi 443@http://www.maangchi.com/talk/ Ayachou, no, oyster sauce is different from fish sauce that I use for kimchi or other side dishes. You can use any kind of fish sauce. Ayachou on "Fish Sauce" http://www.maangchi.com/talk/topic/fish-sauce#post-426 Tue, 09 Dec 2008 22:40:29 +0000 Ayachou 426@http://www.maangchi.com/talk/ Hello, it was mentioned that you can substitute fish sauce with salt (since its basically a very salty sauce which tastes/smells like/is made of fish). I've been to a korean market in Germany and there was a huge display of different fish sauces... I think a lot of them had different kind of fish species in it and some even had additional herbs and spices. Is it very important for traditional/original korean cooking (like kimchi) to use one specific brand/fish sauce? I bought a big bottle of oyster sauce there. Can I substitute the fish sauce with the oyster sauce or does it taste too different?