71.   In a large bowl, combine the lime juice, rice vinegar, fish sauce or soy sauce and pepper.

72.   If you have never met the Thai fish sauce called nam pla, do not be put off by the aroma.

73.   In a separate bowl, combine lime juice, fish sauce and sugar and mix well.

74.   In a small container, dissolve the palm sugar in the fish sauce.

75.   In many cultures, fermented shrimp paste or fish sauce provide the umami element that dinerstaste buds crave.

76.   In the bowl with the chiles, add the bottled fish sauce, lime juice, carrot, garlic and sugar.

77.   In food processor, process shrimp, egg white, fish sauce, sugar, salt and red pepper until smooth.

78.   In the United States, fish sauce has joined soy sauce, once the exotic seasoning in American supermarkets, on store shelves.

79.   In the U.S., fish sauce is available at Asian markets, specialty stores and some supermarkets.

80.   Increase heat to high, and add coconut milk, eggplant, fish sauce, sugar and salt.