Is there a good substitution for Fish sauce?
Hi fellow food lovers,
We are making a homemade Pad Kee Mao. Our first time to make fresh pasta for a thai dish so we are really excited.
Problem is I really am not the biggest fan of fish and oyster sauce. They are huge for thai sauces. I was wondering if anyone knows of a decent substitution for fish or oyster sauce in a dish?
Thanks for your help!
Not really the same but, when I've not had fish sauce, I've used soy. No doubt, purists will say it spoils the "authenticity" but I'm not a purist. To my taste, it adds the same savouryness.
Try anchovy paste. It may be just my sense of taste, but I find soy sauce to be completely overpowering, even in very small quantities.
No decent substitute in my book. If you don't like fish sauce, I don't see why you're interested in a Thai dish that calls for it.
Worcestershire? No. Soy with some anchovy paste & a squeeze of fresh lime juice? Maybe. But if you're going to add anchovy paste, you might as well use the fish sauce. And so little fish sauce is used in a dish (much like soy), that I don't understand how it can be offensive. Same for Oyster Sauce. Most dishes only call for a tablespoon or so in a dish containing a multitude of ingredients.
But personal preference always prevails in my book. If I were you, I'd choose another dish that doesn't call for ingredients you strongly dislike.