What do the Japanese eat with FISH SAUCE?

Question

What do the Japanese eat with FISH SAUCE. FISH SAUCE. NOT SOY SAUCE

Answer 1

There is no such thing as "Fish Sauce."
There are many kinds of soy sauce; some of them are
produced for particular purposes, including
Sashimi soy sauce (I guess you are referring to this one)
Tempra soy sauce
Steak soy sauce
Yakinuki soy sauce
Tofu soy sauce and on and on...

Answer 2

Fish sauce is Southeast Asian (Vietnamese/Thai/Cambodian/etc.) not Japanese.

The NY Times recently had a great and very simple Vietnamese recipe for shrimp with what they called "caramel sauce and black pepper". I made it with chicken. If you want, you can look it up at www.nytimes.com under "Vietnamese" and "shrimp" and "caramel." You can find more recipes there using fish sauce -- including a good marinated beef that goes on top of a green salad -- under "Bittman" and "Vietnamese" or "Bittman" and "Thai."

This is my recollection of the dish, which is amazingly good and tastes like something authentic from a good Vietnamese restaurant, not a lame Westernized approximation -- so I think this is real.

Start with the caramel. You have to put sugar and water in a skillet (I think it's about 1/2 cup sugar to 1/4 cup water) and heat this, stirring. (Keep a bigger shallow metal pot of cold water in the sink) When the sugar's all dissolved, stop stirring and keep heating. Watch closely. When it starts to turn gold, watch super-closely because suddenly it will turn brown. Immediately take the skillet off the heat and set it in the pan of cold water. The caramel will harden. Lower the heat, and put the pan back on with about 1/4 cup water in the pan; stir till the sugar re-dissolves. You now have "caramel sauce"; pour it into a bowl or jar, and let it cool at least about 10 minutes. Now proceed.

You'll need:
* about 1 lb. boneless, skinless chicken breasts or thighs;
* one large white or yellow onion, chopped;
* about 3 tablespoons of the caramel sauce you just made;
* about 3 tablespoons of fish sauce
* BLACK PEPPER


* Salt the chicken, put it in a colander, let it sit briefly while you chop the onion, and rinse the salt off.
* Put the chicken and chopped onion in the saucepan, with 3 tablespoons caramel sauce and 3 tablespoons fish sauce. Grind over some black pepper.
* Heat this. Stir as it's coming to a boil, so that all the chicken spends some time immersed in the sauce. The onions will give off some liquid and add to the liquid in the pot. The liquid will come maybe half the way up the side of the solid ingredients.
You'll need a saucepan (not a skillet; this is not stir-fried). When it's barely starting to boil, turn the heat down to a simmer, stir again, add more black pepper, stir, and allow to simmer for maybe 10 minutes on medium-low heat. Don't let this dry out; you can add more fish sauce and caramel sauce if you need to. When it seems done (you can taste for doneness), add more black pepper and serve with rice.

Answer 3

Fish sauce is a Vietnamese thing. (They MAY have it in Japan as well, but I've never heard of it.)

I have had Vietnamese food in a restaurant, and can tell you we ate "Vietnamese" eggrolls that came with a side plate with lettuce, sprouts, and fresh pepper slices to roll the eggroll in, and a small cup of fish sauce with grated carrot to dip the rolls in.

Its a pretty common condiment, and goes with many other dishes.

It is MADE, however by taking fish heads and entrails and letting them ferment in a water bath. It is then drained and the liquid bottled. It can be a light amber color to a dark blackish color, depending on how long the guts and heads were in the water. Young Vietnamese-Americans would threaten each other with the stuff, because it is apparently very hard to clean it out of clothing.

Answer 4

it's usually an ingrediant in other sauces as straight up it's nasty! (it smells like bad fish) it's also called "fish soy" depending on where you get it. regular fish sauce is used in s.e asian recipes as well and it's recent popularity is based on the plethora of thai & vietnamese restaurants that are just about everywhere.

Answer 5

mmmmmmmmmmmmmm fish sauce is great stuff. You can make kimchi with it, use it in stir frys, bulgogi, or on plain old rice. Use it in marinades for steaks. Taste better than it smells.

Answer 6

FISH.
Try some stir-fried shrimp with it, or some grilled salmon. Tempura probably wouldn't be too hot with it, but I've never tried it.

Oh, and if it is Japanese, it isn't made with fish, only for fish.

Answer 7

fish they eat fish

Answer 8

FISH

Answer 9

chicken and vegetables

Answer 10

every thing