I’m trying to make pancit canton for the work potluck tommorow. Rather, I have made it but it’s way to goddamn salty, as I put in a cup each of soy and fish sauce when I should have used maybe 1/4 cup each. Any ideas are appreciated, and quickly as the nearby stores close in a couple hours.
Well, I thought about making a second batch with no or little added flavorings and mixing it in with the first, but I got lazy. I suppose I’ll bring what I have and tell people it’s extra salty 'cause I messed up. Oh well.
The moral of the story is: Fish sauce is hell of strong. Use sparingly. I really should know better.