I looooooove fish sauce, and my favourite is Golden Boy. I am concerned tho' at the price. A measly .90cents for 750 mls. Less than a 500 ml Coke costs here!!
So that sets me to wondering about just WHAT the workers at that Thai factory get in their pay packet. Now I feel bad.
But I cant live without it. I will make my thoughts known to those that govern now that I think about it. Yessiree!
Try a slosh of fish sauce with your lamb roast and a little more in the gravy. Anchovies meld well with Lamb. I make various Asian influenced dressings with a little fish sauce added. A couple of sploshes in a Puttanesca sauce work well too. I f you want a subtle saltiness combined with a mere whiff of fishiness, then use this sauce. A Caesar dressing for eg, if you dont want/have anchovies. And of course, it is indispensible with Vietnamese cuisine, my new favourite food.
Gotta get there this year for sure.