A blogger wrote about her "Thai style brussels sprouts" she had at a restaurant and then made at home. She said that she omitted the restaurant's suggested palm sugar in the recipe, because fish sauce itself featured sugar.
"""The [restaurant's] sprouts were roasted in a bath of fish sauce, peanuts and palm sugar. So simple. There were seared to a crisp, both salty and sweet, and utterly satisfying. Someone declared the ultimate compliment, "I'm never making Brussels sprouts any other way." I totally agreed and went home to recreate them.
With sugar already featured in fish sauce, I omitted the restaurant's suggestion of palm sugar and in favor of achieving perfectly al dente sprouts, I skipped roasting them in the oven and simply sautéed them stove-top in a hot cast iron skillet.""""
So, I emailed her and asked her how fish sauce "featured" sugar.
She politely replied that "most fish sauce has sugar."
What say you? I've never tasted sugar in the fish sauce I've used, but I'm no expert. Maybe it is in minute quantities?
I certainly add palm sugar to my "Thai-style dish" if the recipe calls for it.
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