Margret McDermott Posted March 13, 2013 Share Posted March 13, 2013 I planning on making NomNomPaleo's Asian Cauliflower Fried Rice TONIGHT but I don't have a Whole30 approved fish sauce. I looked at Whole Foods, but of course they don't have the "famous" Red Boat sauce. I have a couple cans of anchovies and was thinking of making a faux-fish-sauce of my own. Any ideas for a quick recipe? Maybe just buzz some anchovies and lemon juice in the mini-chopper? (I can't have vinegar) Link to comment Share on other sites More sharing options...
Susan W Posted March 13, 2013 Share Posted March 13, 2013 I think that will work fine or just chop them up and add them. They tend to melt nicely when you cook them. If you also have some coconut aminos, I would add a splash. Link to comment Share on other sites More sharing options...
Margret McDermott Posted March 13, 2013 Author Share Posted March 13, 2013 Thanks. Coconut aminos are in the recipe so I'll leave it at that. Link to comment Share on other sites More sharing options...
Zoodles Posted March 13, 2013 Share Posted March 13, 2013 Shrimp paste? It doesn't taste that much like fish sauce, more like oyster sauce but it adds a lot of flavour Link to comment Share on other sites More sharing options...
Nadia B Posted March 13, 2013 Share Posted March 13, 2013 What makes fish sauce so good is fermenation process. But for you, brave people out there - click http://www.pennilessparenting.com/2011/08/homemade-fish-sauce-recipe-nam-pla.html?m=1 Link to comment Share on other sites More sharing options...
Margret McDermott Posted March 14, 2013 Author Share Posted March 14, 2013 You're so right about the fermentation process, but the anchovies did add a subtle layer of umami flavor that was good. It wasn't "legit" but it was very tasty. I did make homemade raw fermented sauerkraut, but as a half German, this didn't feel like such a stretch. Fish sauce, I'll leave to people who know what they're doing. Funny, the young American/Vietnamese woman who owns the nail salon I go to is a fantastic cook and makes her own fish sauce, which she says is "the best." I'll have to have a chat with her... Or maybe ante up and buy some Red Boat. I did enjoy reading the blog page about making your own. Thanks Nadia B. Link to comment Share on other sites More sharing options...
seaglassgreen Posted March 14, 2013 Share Posted March 14, 2013 I've found at least one not-Red Boat fish sauce that has no sugar, only anchovies and salt? Sad part is that I can't remember what store it came from Link to comment Share on other sites More sharing options...
Margret McDermott Posted March 14, 2013 Author Share Posted March 14, 2013 That is sad. I'm all for spending money on good quality food, but the shipping for Red Boat is crazy. I wish it was a Prime item on Amazon. Link to comment Share on other sites More sharing options...
Nadia B Posted March 14, 2013 Share Posted March 14, 2013 You're so right about the fermentation process, but the anchovies did add a subtle layer of umami flavor that was good. It wasn't "legit" but it was very tasty. I did make homemade raw fermented sauerkraut, but as a half German, this didn't feel like such a stretch. Fish sauce, I'll leave to people who know what they're doing. I did that sub too before finding a compliant one, still works you are right. I linked the article because 1) it's fascinating how much efforts people are willing to put into experimenting 2) there might be people desperately craving fish sauce Hope your nail lady becomes your fish sauce dealer. Ha Link to comment Share on other sites More sharing options...
GoJo09 Posted March 14, 2013 Share Posted March 14, 2013 I've just been making the cauliflower fried rice without any fish sauce substitute. It's still delicious, although, now I think about it, not at all Asian... Link to comment Share on other sites More sharing options...
Margret McDermott Posted March 14, 2013 Author Share Posted March 14, 2013 Fish sauce dealer, I like it! Before grain free she was my egg roll dealer, so it only makes sense. Gojo09: Yeah, not super Asian tasting, but tasty. That was my first use of Coconut Aminos. It's not bad, but not soy sauce. Link to comment Share on other sites More sharing options...
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