I've always using some basic oriental style ingredients in making marinades(soy sauce, rice vinegar, mirin, hoisin). I picked up my first bottle of fish sauce last week and I just keep staring at it, afraid to use it. I hear it can be pretty harsh stuff if not used properly. What are some basic ways for me to start incorporating it into dishes?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)