I have a serious sensitivity to soy. But I love Asian food of all sorts. While living overseas, I learned about fish sauce. From what I've read, the Thai fish sauce, nam pla
, is the best quality.
Don't ask how it's made! You can use it to flavor meats or veggies in stir-fry. Just mix a tablespoon of it with a little water and pour it over the food and put the lid on it. The steam will flavor everything with a flavor similar to soy sauce, but lighter. It is salty, that's why you use it sparingly.