Lard & Fish Sauce

[Katherine]

You could probably substitute peanut oil or some flavorless cooking oil for frying. The flavor will be a little different (less porky), but otherwise similar.

If you substitute fish sauce for soy sauce, the flavor may be quite different. Do you like it that much? Make sure you don't put too much in at first, or it could be too salty, too.

[mudbug]

SeattleDeb,

I am curious as to why you would want to substitute fish sauce for soy sauce or lard for anything else.

I wouldn't recommend substituting the fish sauce for soy. They are not really comparable substitutes. I can't see a reason you would want to unless Katherine said, you really like it that much. Fish sauce, if you have used it yet in your asian cooking, is very potent. A little goes a long way. You might consider using the same amount of soy and if you really want to use fish sauce, add a dash to the marinade before cooking. Are you concerned the light soy you have won't be strong enough as opposed to dark soy?

(According to www.foodsubs.com)
Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.

Substitutes: tamari (thicker) OR Maggi seasoning OR black bean sauce thinned with water OR kecap manis (much sweeter) OR Worcestershire sauce.

If you just don't like the thought of using lard, keep in mind it is healthier than butter (compare nutrition labels at the grocery store). The only thing I would recommend subsituting is peanut oil, no other oils. First, because the Chinese wouldn't use anything besides peanut oil in a wok, second, the smoking point of peanut oil is the highest meaning you can get it hotter than other oils without burning the oil.

Thanks for the info...yes it's just the idea of using lard that does not appeal to me. I have peanut oil so I'll give that a try. I've been using soy almost every day...and a friend had mentioned that she uses fish sauce instead of soy.

I have all kinds of soy: dark, light, mushroom, etc....just was concerned about so much intake of it--plus I'm in learning mode and wanted ideas on how I could vary the dishes I'm trying out as well.

As always, I appreciate the input.

[This message has been edited by SeattleDeb (edited 01-07-2001).]

I'm going to be making Shao Ba Kuai (basically fried chicken in a wok) tonight.

First it's marinated with ginger, scallions, sherry, sugar, and soy - then dipped in cornstarch. The recipe then says to use one stick of lard and fry in the wok..then finish with reserved marinade and a little sesame oil.

Is there something I can substitute for lard (oil?) without changing the outcome?

I've been teaching myself a lot of new Asian dishes, and have been using a lot of (light) soy.

Can I substitute fish sauce (just bought a big bottle yesterday) for soy?

Thanks chefs!

[Nick.Shu]

lard in chinese cookery?, now im confused.

Yes Nick...lard in Chinese. I'm making my way through some asian cookbooks I got for Christmas..this was the first that asked for lard. I ended up using peanut oil and it was delicious.

[mudbug]

Nick.Shu,

Most likely redered pork fat. The villagers didn't run to the grocery store for their lard way back when. Newer cookbooks call for peanut oil. Usually the older cookbooks call for lard.

[This message has been edited by cchiu (edited 01-08-2001).]