[geoblewis]

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.

[kaplods]

I love fish sauce. I even put in non-asian dishes where you might use Worcestershire sauce. Sometimes Worstershire sauce is overpowering, but fish sauce is more subtle (unless you use too much).

[tommy]

Count me in on the fish sauce lover wagon. Just think of it as a nuanced salt