Cooking Fish — Let Us Count the World’s Ways: Asia 2

Continuing our Lenten foray through fish cookery in Asia …

Published by Cynthia Bertelsen

Writer, photographer, reader, historian, librarian, amateur chef, nature lover, gardener. View all posts by Cynthia Bertelsen

Cynthia Bertelsen says:

March 20, 2010 at 7:32 am

Fish sauce generally contains just the juices of salted fish, drained off. You might be thinking of fish paste, which does contain rice bran (think padek).

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jdialinos says:

March 20, 2010 at 6:52 am

Do you have any idea if Laos fish sauce contains only fish and salt or spices and carbohydrates (cracked rice?)are added too?

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