Cooking Fish — Let Us Count the World’s Ways: Asia 2 Posted on March 19, 2010March 19, 2010 by Cynthia Bertelsen Continuing our Lenten foray through fish cookery in Asia … Singapore, Asam Fish (in tamarind sauce) Pepes Ikan Bumbu Merah/Steamed Whole Fish with Red Sauce Laos, fermented fish sauce Korea, sea creatures Korea, Fish Head Hot Pot Korea, Grilled Fish Korea, Raw Flounder Sashimi Style Philippines, Cooking Fish Philippines, Fish with Vegetables Related
2 thoughts on “Cooking Fish — Let Us Count the World’s Ways: Asia 2”
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).
Do you have any idea if Laos fish sauce contains only fish and salt or spices and carbohydrates (cracked rice?)are added too?
Comments are closed.