I made the Thai peanut steak Saturday night for supper, replacing the soy sauce called for with Thai Kitchen fish sauce. The flavor was not as intense as we are used to, and upon reflection, this is no surprise: soy sauce is high in MSG, which tells the brain, “Yum! This food tastes good!”
I have learned that to compensate for the soy sauce, the salt needs to be increased. The other spices in the dish need to be increased or adjusted, and maybe some more spices added that were not originally in the recipe. The steak was good, but the next time I make it, I will adjust the proportions of the other ingredients to make it just right. Then I will post the recipe.