Fish sauce comes in an almost infinite variety. I suggest you should try a different fish sauce. Fish sauces vary by countries too. It seems to me that fish sauce from Vietnam is much stronger smelling than Thai fish sauce. Also, look for a clear fish sauce, not one with little fishes floating in it.
My favorite nam pla
(fish sauce) is Cock brand from Thailand, has very little aroma, and an appearance of clear dark tea.
I have a few more robust fish sauces including with little fish inside but I generally use my favorite brand for most Thai cooking.
Originally Posted by Sir_Loin_of_Beef
Mash up a few anchovies and mix them with couple of TBS of rice vinegar.
Might be worth a try. Perhaps better, just use anchovy paste.
Originally Posted by GotGarlic
How about oyster sauce?
Oyster sauce isn't really anything like fish sauce. It has a thick kind of smoky taste and lots of soy (which may or may not go with the recipe).