The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe

Fish sauce—used to season a variety of dishes corresponding to soups, meat, dipping sauces—is a emerging big name in either Asian and non-Asian pantries. this is often the 1st cookbook to incorporate 50 recipes from the simplest cooks around the kingdom utilizing fish sauce because the key ingredient.

Move over Sriracha, fish sauce is the preferred component on the town. lengthy used as a key umami taste in Asian cooking, now well-known cooks from around the nation are utilizing fish sauce in new and unforeseen how you can taste their recipes. It used to be lately integrated in Bon Appetit's checklist of pantry necessities and looks on tables at Michelin Star-rated eating places. final yr, the ecu Union begun spotting fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," alongside the strains of Champagne for gleaming wine or Parmigiano-Reggiano for difficult Italian cheese. observe the origins of fish sauce, evaluate diversified manufacturers and kinds, and find out about right care and garage of this magical briny cooking liquid.

domestic chefs will get pleasure from the diversity of recipes within the booklet, beginning with the formulation for making do-it-yourself fish sauce ahead of relocating onto slow-roasted meats and vintage Italian pasta dishes, craft cocktails, salad dressings, or even truffles. Fifty recipes utilizing fish sauce culled from state-of-the-art such a lot cutting edge cooks and meals personalities from world wide comprise: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's marketplace greens with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce French dressing from Jon Shook and Vinny Dotolo.

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STEAMED DOVER SOLE WITH FRIED CHOPPED RADISH IN SOYA SAUCE govt Chef HO CHEE BOON  |  HAKKASAN Las Vegas, Nevada SOYA SAUCE 2 tablespoons soy sauce 2 tablespoons fish sauce 1 teaspoon Xiao Xing cooking wine 2 teaspoons yellow rock sugar (10 grams) 2 small strands cilantro FISH 2 (6-ounce) items reside Dover sole ⅔ cup coarsely chopped napa cabbage Salt ⅔ cup clean bamboo shoots, peeled and lower into skinny slices ⅓ cup sliced radish ¼ cup canola oil 2 teaspoons finely chopped scallion To make the soya sauce, carry a pot of water sufficiently big to set a bowl over for steaming to a boil. mix the soy sauce, fish sauce, cooking wine, rock sugar, and a pair of½ tablespoons water in a bowl. upload the complete strands of cilantro. hide and steam over excessive warmth for five mins, or till the rock sugar has dissolved. put aside. To make the fish, fillet and dermis the Dover sole. reduce it into thick slices and put aside for later. calmly stir-fry the cabbage with a few salt. position the cabbage on a plate. subsequent, position the Dover sole slices and bamboo shoot slices on most sensible of the cabbage, with the bamboo shoots resting among every one slice of sole. position the plate in a bamboo basket and steam the dish for five mins and 20 seconds, ensuring there's lots of water within the pot. eliminate the dish from the steamer and thoroughly pour away any additional water. warmth the oil in a small sauté pan over medium warmth. Fry the radish till crispy, 1 minute. position the fried radish on best of the fish, by way of the sauce, and garnish with the scallion. Serve instantly. SERVES 2 80 The FISH SAUCE Cookbook A conventional Thai condiment, nam phrik pla is usually composed of fish sauce and thinly sliced purple and eco-friendly chiles. At Sway in Austin, govt Chef Alexis Chong places her personal spin at the Thai vintage, introducing grated garlic, shallots, and pineapple to around out the flavors and upload physique to the sauce. The sauce is then used to counterpoint blue crab fried rice, a menu merchandise that includes egg, lemongrass, scallion, and Thai basil. She recommends beginning with Megachef fish sauce, a model to be had in lots of Asian grocery shops. because the warmth of Thai chiles varies enormously with the seasons, Chong recommends utilizing wherever from twelve to 20, reckoning on spice choice. BLUE CRAB FRIED RICE WITH NAM PHRIK PLA govt Chef ALEXIS CHONG  |  SWAY Austin, Texas NAM PHRIK PLA FRIED RICE GARNISH 1 clove garlic, peeled and Microplaned 1 medium shallot, peeled and Microplaned Small piece of pineapple, peeled and Microplaned ¼ cup fish sauce 12 to twenty purple and eco-friendly Thai chiles (depending on heat), thinly sliced eight clean cilantro stems, thinly sliced 2 tablespoons thinly sliced flooring lemongrass, delicate white half merely four tablespoons oil (canola or peanut), for sautéing, divided 2 tablespoons minced garlic 2 tablespoons minced clean ginger 2 tablespoons shallots, peeled and thinly sliced on a mandoline 2 tablespoons thinly sliced scallion (both eco-friendly and white components) three huge eggs 1½ cups jasmine rice, cooked and cooled in a single day three tablespoons lump blue crabmeat three tablespoons white soy sauce (shoyu) three tablespoons fish sauce Salt and freshly flooring black pepper (optional) Crispy shallots ½ cup combined clean Thai basil and cilantro 82 The FISH SAUCE Cookbook To make the nam phrik pla, mix the garlic, shallot, pineapple, fish sauce, Thai chiles, and cilantro stems in a small bowl and stir until eventually mixed.

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