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Fish Sauce Fail

ParkerCook_66639

So I got my new bottle of Red Boat and immediately started marinating two t-bones that I had procured in the sauce. I let them go three days and cooked them SV at 130 for about 3 hours. I left one unseasoned so I could taste what the fish sauce did and seasoned the other. I pan-fried both and both were so salty that I could barely stand eating a second bite. Everyone has talked about the great flavor that they get from this technique but this just wasn't good.
What did I do wrong?

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DiggingDogFarm_65362

I use about 0.5 to 0.75%.

Brine for 3-4 days depending on the thickness and then equalize for another 3-4 days.

~Martin

seijoed

@ren that is a good way of looking at it.

ren_74229

I'd say...pretend it's like salt, but in liquid form. Should be a good way to start understanding its use...

ParkerCook_66639

Any tips on amounts and marination times?

Chris_Young_80640

LOL — 10-year olds are harsh food critics.

FrankM_3301

Not exactly related, but I did some short ribs, in the circulator, some time ago. I was going for a SE Asian kind of thing and there was fish sauce in the marinade. I only marinated a few hours (maybe less), then did a 36 hr cook. The fish sauce was amplified substantially by the long, slow cook. Upon opening the bag, the aroma filled the house. The result, besides no one wanting to try my short ribs, is that to this day my 10 year old daughter calls the condiment "butt sauce." After that experience, I have not used fish sauce on products before they go into the circulator.

ParkerCook_66639

I rinsed them off before bagging. It's the 40N sauce, I think. They were pretty large steaks but I'm guessing it was a combo of too much for too much time. Any recommendations for amount and marination time? I've only ever seen 3 days in what I could find online.

Chris_Young_80640

Agree with @Brendan_Lee and @Johan_Edstrom, a little goes a long way and it's easy to overdue. Prolonged marination is not what I would recommend, rather just a very light coating.

seijoed

What was earlier asked and did you rinse and clean before putting in a clean bag and cooking sous vide?

Also I'd not season before sous-vide, rather after final sear or finish.

Brendan_Lee_56950

That's my thought, probably too much fish sauce and maybe too long in the sauce if the steaks weren't very big.

DiggingDogFarm_65362

Which Red Boat and how much did you use?

It doesn't take much.

~Martin