Fish sauce and faith

My wife is half Filipino – that’s where her dad’s family is from.  And because of this, I, your average American white guy, have been exposed to (and enjoyed!) lots of cultural differences from where I grew up in rural southern Nevada.  One of the biggest differences has been the food.  First off, to say “rice is a staple” is an understatement.  For our entire marriage, we’ve had rice with nearly every dinner meal.  And when we visit her family, there’s rice at every meal.  Every.  Meal.  For example, breakfast is scrambled eggs, a meat, and rice.  That’s just “normal” for Filipinos.

For me growing up, we had rice probably once, every-other week.  So having it every day has been a bit of an adjustment, but overall, I don’t mind.  Other “normal” dietary adjustments have been a little tougher for me, though.  One of them is cooking with a substance called “fish sauce.”  I had never heard of this liquid before, but I was quickly introduced to it – and its pungent smell.  Fish sauce is made from a mixture of fish and salt that is allowed to ferment for up to two years.  Oily fish, like anchovies, are traditionally placed in a barrel with salt and slowly pressed to extract the liquid.  Sounds yummy, doesn’t it?

When cooking with it, the smell intensifies – to the point that our entire kitchen stinks of fish sauce.  At first, I couldn’t stand it.  I’d have to leave the room.  But now, after a couple of decades, I can tolerate the smell – but I still don’t particularly like it.  The dish most commonly cooked in our house that uses this stinky sauce is affectionately called “crunchy meat.”  The recipe calls for cubed pork shoulder steak and its fat cooked in water with a quarter cup of fish sauce – cooked low and slow in an open skillet for a couple of hours.  And you can’t cook it fast, or else it won’t come out right.  You have to go low and slow…but that means smelling the simmering fish sauce for a while.

Why would I even “put up with it” if it smells that bad?  Because I know that the outcome of the dish will be really tasty.  Crunchy meat mixed with rice and steamed broccoli is a fantastic dinner.

I’m not sure that Jesus’ brother James would refer to surviving stinky cooking smells as a “trial,” but I still see a parallel with what he wrote to believers in the first century:

James 1:2-4
Consider it a great joy, my brothers and sisters, whenever you experience various trials, because you know that the testing of your faith produces endurance.  And let endurance have its full effect, so that you may be mature and complete, lacking nothing.

When life stinks, it’s easy to forget that there’s more to life beyond the trial of the moment.  As James reminded his readers, the testing of your faith produces endurance – and the only way to develop endurance is to endure hard things.  Learning to have faith and trust God’s promises requires situations we generally don’t want to deal with or choose to go through. 

James isn’t telling us to ignore the difficulties, but rather embrace them for what the outcome will be.  The hard situations that make us strong, mature, and complete are typically “low and slow” processes.  But they are worth going through…and what comes out on the other side is worth looking forward to with great joy.

Keep Pressing,
Ken