Fish Sauce

This quick and flavorful fish sauce is a perfect balance of savory, spicy, and tangy notes. Unlike traditional fermented fish sauces, this version is a fresh, cooked condiment ideal for drizzling over grilled seafood, noodles, or rice dishes. The combination of fresh ginger, crushed garlic, and fiery red chilli creates an aromatic base, while lime zest and juice add a refreshing brightness. Coriander roots and stems infuse the oil with deep herbal complexity. It&# 226;ÂÂs an easy-to-make staple that elevates everyday meals with a burst of authentic Asian-inspired flavor. Keep it in the fridge for up to a week for instant meal enhancement.

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 189.5

Dietary: Gluten-free

Description

This quick and flavorful fish sauce is a perfect balance of savory, spicy, and tangy notes. Unlike traditional fermented fish sauces, this version is a fresh, cooked condiment ideal for drizzling over grilled seafood, noodles, or rice dishes. The combination of fresh ginger, crushed garlic, and fiery red chilli creates an aromatic base, while lime zest and juice add a refreshing brightness. Coriander roots and stems infuse the oil with deep herbal complexity. It&# 226;ÂÂs an easy-to-make staple that elevates everyday meals with a burst of authentic Asian-inspired flavor. Keep it in the fridge for up to a week for instant meal enhancement.

Ingredients

8 Recipes+ APRIL 2017
g cleaned squid hoods
1 Bunch coriander, stems and roots
Cm fresh ginger, grated
1 tablespoons Vegetable or peanut oil,
2 Cloves garlic, crushed
1 Fresh long red chilli, finely chopped
1 teaspoons Finely grated lime zest
g jar asparagus spears in springwater,
g cherry tomatoes, quartered
1 tablespoons Fish sauce
1 tablespoons Lime juice, plus extra wedges,

Directions

1
Heat vegetable or peanut oil in a small saucepan over medium heat.
2
Add crushed garlic and grated ginger, sautÃÂ©ing for 1 minute until fragrant but not browned.
3
Stir in the finely chopped red chilli and cook for another 30 seconds.
4
Remove from heat and allow to cool slightly.
5
Whisk in fish sauce, lime juice, and lime zest.
6
Stir in chopped coriander stems and roots.
7
Taste and adjust seasoning with more lime juice or fish sauce if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 189.5kcal

% Daily Value *
Total Fat 6.4g10%
Saturated Fat 1.0g5%
Cholesterol 0.0mg0%
Sodium 199.6mg9%
Total Carbohydrate 36.3g13%
Dietary Fiber 7.2g29%
Sugars 26.2g
Protein 2.8g6%

* 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

Storage: Store in an airtight jar in the refrigerator for up to 5-7 days. The flavors will meld and intensify over time.

Variations: For a milder sauce, remove the seeds from the red chilli before chopping. Add a teaspoon of sugar or honey if you prefer a sweeter profile.

Serving Suggestions: Drizzle over grilled fish, shrimp, or chicken. Use as a dipping sauce for spring rolls or fresh vegetables. Toss with cooked noodles or rice for a quick flavor boost.

Tip: Using coriander roots and stems provides a deeper, more aromatic flavor than just the leaves. Rinse them thoroughly before use.

Keywords: fish sauce, condiment, umami, lime, ginger, garlic, chilli, coriander, spicy, tangy, seafood dip, noodle sauce, fresh herbs

Read it online: https://www.chefs-mate.com/recipe/fish-sauce-80/