I was skeptical
about the fish sauce, but I JUST tried this recipe and the turkey burgers came out awesome!
I think I need to try this just to get a taste — I'm curious
about fish sauce & fruit!
Also, you know the rule
about fish sauce, right?
Corinne Trang followed Rick, and she knows more
about fish sauce than any other human on earth.
Not exact matches
There are several commercial bottling companies that make a fantastic line of fruit BBQ
sauces, and with the predominance of roadside stands selling «just - picked» berries, it's easy for anyone to grab a handful of berries, put them in a saucepan with some spices (garlic, salt, pepper, paprika, savory, cumin, etc.) and whip up
sauces which are heavenly on chicken, turkey, and just
about any
fish filets or steaks.
For barbecuing just
about anything else, they often borrow from the Asian and Pacific cuisines to use soy, teriyaki, oyster,
fish and hoisin
sauces in combination with flavored vinegars, honey, and turbinado sugar, and fruit juices (apple, apricot, pineapple, mango, etc.) to make light and flavorful basting, marinating & serving
sauces.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
About 1 cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat
Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (
about 1/2 cup coconut
about 1/2 cup coconut milk)
I used
about 2tsp of
fish sauce... but it should be to your taste.
For me,
fish tacos are all
about the creamy chipotle
sauce that's usually drizzled on top of the tacos.
piece of galangal, cut into thin slices (
about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and sliced 2 tablespoons
fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
Everyone will rave
about this salmon
sauce recipe because it brings together pineapple salsa with sweet and savory spices for a perfectly pan-seared
fish dinner.
I am talking
about drownding your
fish fillets in this
sauce and baking it.
Cook until the
fish is warmed through and the
sauce has thickened,
about another 5 minutes.
Spoon
about 1/3 of the
sauce over the
fish.
I think I would use
about 2/3 the amount of
fish sauce, orange juice, lime juice and brown sugar next time.
My boyfriend also mentioned it would have been nice to have a
sauce to go with the finished
fish, so that is something to think
about too.
Ingredients:
About a lb, give or take, of salmon or any other
fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire
sauce (optional) / Salt & pepper to taste.
The next day, realizing that our readers would be interested in reading
about the legendary habanero
sauces, we dropped our scuba gear and
fishing rods and chartered a plane to fly us to the tiny town of Melinda in the foothills of the Maya Mountains in the southern part of Belize.
1/4 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon granulated sugar 4 teaspoons Vietnamese
fish sauce (Nuoc Mam) 12 large basil leaves 1 whole snapper,
about 2 pounds, cleaned, head and tail left on 4 cloves garlic, minced 1 tablespoon grated ginger 1 serrano or jalapeño chile, seeded and minced 2 tablespoons lime juice (1 lime) Vietnamese dipping
sauce (Nuoc Cham), recipe follows
Ingredients 1 1/2 lb cod (or other white
fish) 1 tablespoon
fish sauce 1/4 cup rice wine vinegar 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon vegetable oil 2 scallions, white and green parts chopped
about 1/4 cup chopped mint, cilantro, and basil, if you have them — some or all
Add one bag of shredded cabbage to a bowl, add 1 cup Ranch dressing,
about 10 - 20 shakes of your favorite flavor of Rocky's
sauce to taste... and mix well.Put a few chunks of deep fried
fish into a couple of steamed corn tortillas, follow...
diced butternut squash —
about 1/2 inch dice 4 cups beef stock 1 can coconut milk 3 tablespoons
fish sauce 4 - 5 button mushrooms, sliced 2 - 3 cups baby spinach leaves 3/4 lb flat iron steak, thinly sliced (* see note below) 1 large lime — juiced
Cook for
about 10 - 15 minutes until
fish looks flaky and
sauce has thickened a bit.
I had never used
fish sauce before and I was a little put off by the funky smell; in fact, I wasn't so sure
about the
sauce in general as I was making it, but it worked out beautifully in the end.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan
fish sauce, sold as vegetarian
fish sauce at Asian markets 1 teaspoon soy
sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot
sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or
about six to seven green onions, thinly sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
Are you curious
about nutritional yeast,
fish sauce, matcha, teff — or maybe even ugli fruit?
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (
about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons
fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (
about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly sliced * 3 Tablespoons
fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick
fish filet of your choice * 6 - 8 green onions, sliced on the diagonal into approx 1 / 2 - inch lengths
Ingredients 2 small heads broccoli, with stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending on your feelings towards spice, sliced
about 2 tablespoons sugar
about 3 tablespoon
fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
Coconut Peanut
Sauce Makes about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
Sauce Makes
about 1/2 cup Ingredients 1/2 teaspoon oil 1 clove garlic, minced 2 teaspoons ginger, minced 1/2 teaspoon chili - garlic paste 1 cup low - fat coconut milk 3 tablespoons smooth peanut butter, preferably unsweetened 1 1/2 teaspoons sugar 1 1/2 teaspoons soy
sauce 1 teaspoon Worcestershire sauce 2 teaspoons fish sauce juice of half a
sauce 1 teaspoon Worcestershire
sauce 2 teaspoons fish sauce juice of half a
sauce 2 teaspoons
fish sauce juice of half a
sauce juice of half a lime
Add a few splashes (
about 2 - 3 tsp) of
fish sauce and brown sugar to pan.
Dip the tortillas in the remaining
sauce to soften — I found the best way to do this is to submerge
about four tortillas at a time in the warm
sauce, and then
fish each one out as needed with a pair of tongs.
Dumplings: 1/2 lb ground beef or pork (I used grass - fed ground beef) 6 - 8 large shrimp, peeled and finely chopped 1 egg 1/2 level teaspoon sea salt 1 teaspoon
fish sauce 6 - 8 shiitake mushrooms 2 - 3 scallions Cilantro —
about 3/4 cup coarsely chopped 1/2 teaspoon grated fresh ginger 1 - 2 cloves garlic
Heat the oil in a medium saute pan over medium high heat, add the ground pork, garlic, ginger, lemongrass,
fish sauce, soy
sauce, Sriracha, Togarashi seasoning and black pepper and cook for
about 5 minutes or so until the pork is cooked all the way through.
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (
about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2 tablespoons soy
sauce or Thai
fish sauce (to taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
Once the
sauce thickens, you add the
fish to the pan and cook until done,
about 4 minutes on each side.
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian
fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (
about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
fish sauce 6 limes (juice plus wedges for serving) 2 1/3 cups pimiento cheese spread (
about 19 ounces)
Chile was available at every meal in several forms: red flake, thinly slivered in vinegar or
fish sauce, as a paste and — I might be mistaken
about this — injectable.
1 cup coconut milk 1 salmon fillet, weighing
about 1 1/4 -1 1/2 pounds 3 tablespoons
fish sauce 2 kaffir lime leaves 2 limes 3 - 4 bird's eye chilies (more or less depending on your heat tolerance)
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece,
about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon
fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
Dressing 2/3 cup
fish sauce 1/2 cup warm water 1/3 cup lime juice (
about 3 - 4 limes) 1/4 cup granulated sugar 2 Thai, serrano, or jalapeño chiles, ribs and seeds removed, finely minced 2 cloves garlic, minced
While in the Heart of Dixie, Taylor catches a Sheepshead
fish to make a southern seafood dip and takes us to his own BBQ restaurant where he introduces us to a white
sauce that goes on just
about anything.
In a measuring cup, add a couple of glugs of soy
sauce, a splash of
fish sauce, a spoonful of brown sugar, sesame oil, sambal oelek or chile oil, and broth to make
about a cup of liquid total (skip the
fish sauce to keep this dish 100 percent vegetarian).
Add broth, soy
sauce,
fish sauce, and brown sugar and cook, scraping up any brown bits from the bottom of skillet, until liquid is almost completely evaporated,
about 2 minutes.
fish sauce and toss until heated through and coated with
sauce,
about 1 minute; season with salt.
about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons
fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Question — are you talking
about Asian
fish sauce here?
Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy
Sauce 1/4 Cup Honey3 Tablespoons
Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from
about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat off.
Add the
fish, ensuring it is covered by the
sauce and simmer for
about 10 mins, until it is cooked.Flake the
fish then serve over white rice.