Fried Fish Sauce

This vibrant Thai-style dish combines the sweet tang of fresh pineapple and ripe tomatoes with the deep umami of fish sauce. It features tender pieces of seafood, likely squid, stir-fried with crisp vegetables like snow peas, carrots, and celery. The aromatics of garlic and coriander create a fragrant base that ties the sweet and salty flavors together. It is a quick, flavorful meal perfect for weeknight dinners, offering a balance of textures from the crisp veggies and soft fruits. Serve hot with steamed rice to soak up the delicious, glossy sauce. This recipe brings authentic home-style flavor to your table with minimal effort.

Cooking Method: Frying, Steaming, Stir Frying

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 34145.8

Dietary: Gluten-free

Description

This vibrant Thai-style dish combines the sweet tang of fresh pineapple and ripe tomatoes with the deep umami of fish sauce. It features tender pieces of seafood, likely squid, stir-fried with crisp vegetables like snow peas, carrots, and celery. The aromatics of garlic and coriander create a fragrant base that ties the sweet and salty flavors together. It is a quick, flavorful meal perfect for weeknight dinners, offering a balance of textures from the crisp veggies and soft fruits. Serve hot with steamed rice to soak up the delicious, glossy sauce. This recipe brings authentic home-style flavor to your table with minimal effort.

Ingredients

2 Ripe medium tomatoes, cut into
1112 Cups (10 oz/300 g) pineapple
2 Tablespoons fish sauce
J4 teaspoon ground white pepper
1 tablespoons Minced coriander
76 Seafood

Directions

1
Heat 2 tablespoons of oil in a wok or skillet over medium heat.
2
Stir-fry the seafood pieces (such as squid) for 1 to 2 minutes, until just cooked. Remove from the pan and set aside.
3
Heat the remaining oil in the wok or skillet over medium heat and stir-fry half of the garlic until golden brown and fragrant, about 1 to 2 minutes.
4
Add the carrot, celery, onion, and snow peas to the pan. Stir-fry for 2 to 3 minutes, seasoning with salt and pepper, until the vegetables are tender-crisp.
5
Add the tomatoes, pineapple, cooked seafood, and fish sauce to the wok. Continue stir-frying for another minute to combine flavors and heat through.
6
Transfer to a serving platter, sprinkle with ground white pepper, and garnish with fresh coriander leaves. Serve hot with steamed rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 34145.8kcal

% Daily Value *
Total Fat 143.4g221%
Saturated Fat 11.5g58%
Cholesterol 0.0mg0%
Sodium 1064.8mg45%
Total Carbohydrate 8702.1g2901%
Dietary Fiber 943.0g3772%
Sugars 6674.2g
Protein 339.8g680%

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

Keywords: thai, stir fry, seafood, pineapple, tomato, fish sauce, garlic, coriander, quick dinner, asian cuisine, squid, vegetables, savory, tangy, wok, rice

Read it online: https://www.chefs-mate.com/recipe/fried-fish-sauce-16/