Fish Sauce Tarte Tatin
In the latest edition of Demystified: Fish Sauce, we delve into its unexpected role as a seasoning in desserts. Our exploration begins with its application in the savory dimension of a classic French dessert: tarte tatin with apples. Traditionally, caramel is prepared with apples, and for the more adventurous chefs, a touch of salt is added to achieve a delightful balance of sweet and savory.
Fish Sauce Chicken Wings
In the third edition of Demystified: Fish Sauce, we're delving into its role as a marinade. Here, we're elevating it with a robust version of nuoc cham (the beloved Vietnamese dipping sauce), which doubles as both marinade and glaze. Rest assured, the high cooking temperature will obliterate any chicken-related concerns.
Pea Shoot Salad with Fish Sauce Dressing
In the second installment of Demystified: Fish Sauce, we’re going to use it in a salad dressing over pea shoots. This season, pea shoots are at their prime, harvested before the peas fully develop, offering a delicate flavor and texture. You can easily find them at Asian markets or local farmer's markets.
Fish Sauce-Pickled Garlic
This is the first of our fish sauce recipes to support my new series on Demystifying Asian Ingredients. Inaugurating our fish sauce series is a recipe that incorporates fish sauce into a garlic-infused pickle brine. What's fantastic about it? The garlic not only enhances dishes like Korean pork belly lettuce wraps (bossam) but can also be minced and incorporated into sauces or dressings like nuoc cham.