Fish Sauce

This vibrant Thai-style sauce is the perfect accompaniment for grilled or steamed fish, offering a complex balance of salty, sweet, and aromatic flavors. The base of pungent fish sauce is mellowed by rich caramel syrup and warmed with oil infused with fresh galangal root. Galangal provides a distinct citrusy-pine aroma that distinguishes this sauce from standard soy-based dips. It is quick to prepare, requiring only a few minutes to combine the ingredients, making it an ideal last-minute addition to seafood dinners. The sauce adds a glossy finish and deep umami kick to any plate. Serve it warm alongside steamed fish or use it as a marinade base for skewers. Its simplicity allows the quality of the fish sauce and fresh aromatics to shine through.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 521.4

Dietary: Gluten-free

Description

This vibrant Thai-style sauce is the perfect accompaniment for grilled or steamed fish, offering a complex balance of salty, sweet, and aromatic flavors. The base of pungent fish sauce is mellowed by rich caramel syrup and warmed with oil infused with fresh galangal root. Galangal provides a distinct citrusy-pine aroma that distinguishes this sauce from standard soy-based dips. It is quick to prepare, requiring only a few minutes to combine the ingredients, making it an ideal last-minute addition to seafood dinners. The sauce adds a glossy finish and deep umami kick to any plate. Serve it warm alongside steamed fish or use it as a marinade base for skewers. Its simplicity allows the quality of the fish sauce and fresh aromatics to shine through.

Ingredients

3 tablespoons oil
2 tablespoons fish sauce
1 tablespoon Caramel Syrup
1 inch fresh galangal root, peeled and thinly sliced

Directions

1
Heat the oil in a small saucepan over medium-low heat.
2
Add the thinly sliced galangal root to the hot oil.
3
Cook gently for 2-3 minutes until the galangal is fragrant but not browned.
4
Stir in the fish sauce and caramel syrup.
5
Simmer for 1 minute to combine flavors, then remove from heat.
6
Strain the sauce through a fine-mesh sieve if a smooth texture is desired, or leave as is for more texture.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 521.4kcal

% Daily Value *
Total Fat 35.3g55%
Saturated Fat 11.8g60%
Cholesterol 123.2mg42%
Sodium 497.8mg21%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.0g0%
Sugars 2.8g
Protein 43.8g88%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container in the refrigerator for up to one week. The flavors will meld and deepen over time.

If fresh galangal is unavailable, you can use ginger, though the flavor profile will be less distinct and slightly sweeter. For the caramel syrup, you can substitute with a simple syrup made from brown sugar and water, boiled until thick.

This sauce is best served warm. It pairs exceptionally well with steamed sea bass, grilled prawns, or as a dipping sauce for fresh vegetables like cucumber and radish.

Keywords: thai, sauce, fish, galangal, dipping, umami, caramel, seafood, asian, glaze, marinade, quick, easy, flavorful, aromatic, side, dinner, condiment, fish sauce

Read it online: https://www.chefs-mate.com/recipe/fish-sauce-41/