I tried to make chicken Pad Sei Iw last night using the only fish sauce I could find, which was in a Korean market. The label said "Salty Fish Sauce," but isn't it all very salty?...Anyway, I used it in the recipe and it turned out WAAAY too salty and too fishy tasting. I'm wondering whether, if I can get my hands on a bottle of Thai fish sauce, it will make a difference. Are the two very different from each other? Is there a less salty alternative or way to dilute the stuff I've got?