Fish and meat may not be cooked or eaten together. However, unlike milk and meat, fish and meat may be eaten at the same meal as separate courses. Silverware and plates which have been used for fish may only be used for meat after they have been washed. Between the fish and meat courses, one should eat something that does not stick to the palate and take a drink (preferably other than water). Some people also rinse their hands slightly between courses.
Customs vary regarding the use of fish and dairy. Most communities permit the combination of fish and butter. In certain communities, fish is not combined with milk or cheese. Fish and dairy may be served at the same meal with separate plates and silverware.
I want to make a thai yellow curry with chicken. The recipe calls for kosher fish sauce at the end (fermented anchovies)
If I take it off the heat and let it cool and then add fish sauce before serving is it OK?
Both the curry paste (parve) and fish sauce are bought in Israel and kosher
It wouldn't be cooking together if I added it after it cooled?...
Chicken and fish shouldn't be mixed together in the same dish, even if it isn't hot.
Dear Eliezer,
Why not?
Who said you can't? Hashem? Or a rabbi?
What if it is less than 1/60th? If I add 1 tablespoon per litre it is below the 1/60th. (1/60th = 16.6 mL and TBL is 15 mL) And I do not cook them together
Below excerpt is from OU
All of these rules pose serious concerns to lovers of Worcestershire sauce, a popular steak sauce that includes anchovies in its ingredients. The resolution of this problem is actually quite interesting. You may be aware that in Jewish law, anything less than one-sixtieth of a mixture is considered insignificant and nullified.