Fried Fish Sauce

This vibrant Fried Fish Sauce combines the earthy warmth of cardamom and coriander with the bright acidity of lime and the rich creaminess of coconut milk. It is a versatile accompaniment that brings home-style flavor to any table, particularly when served alongside grilled or fried fish. The sauce features a smooth, aromatic base infused with curry leaves and popping mustard seeds, offering a complex balance of spicy, savory, and slightly sweet notes. Perfect for weeknight dinners or special occasions, this recipe uses simple ingredients to create a luxurious texture and deep flavor profile. It is an essential addition to your pantry of homemade sauces, ready to elevate simple proteins into restaurant-quality meals.

Cooking Method: Boiling, Frying, Stewing, Stir Frying

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 3370.5

Dietary: Gluten-free

Description

This vibrant Fried Fish Sauce combines the earthy warmth of cardamom and coriander with the bright acidity of lime and the rich creaminess of coconut milk. It is a versatile accompaniment that brings home-style flavor to any table, particularly when served alongside grilled or fried fish. The sauce features a smooth, aromatic base infused with curry leaves and popping mustard seeds, offering a complex balance of spicy, savory, and slightly sweet notes. Perfect for weeknight dinners or special occasions, this recipe uses simple ingredients to create a luxurious texture and deep flavor profile. It is an essential addition to your pantry of homemade sauces, ready to elevate simple proteins into restaurant-quality meals.

Ingredients

6 Green cardamom pods, bruised
2 Medium onions, sliced
2 Teaspoons ground coriander
1/2 Cups (375 ml) thin coconut milk
30 Curry leaves
1 teaspoons Black mustard seeds
1 Lime or lemon, to serve
1 Clean the fish and cut slits on both sides to allow the spices to penetrate.

Directions

1
Bruise the green cardamom pods gently to release their aroma.
2
Slice the medium onions into thin strips.
3
In a small saucepan, combine the sliced onions, bruised cardamom pods, and ground coriander.
4
Add the thin coconut milk to the saucepan with the onion mixture.
5
Heat the mixture over medium heat until it simmers and the onions are softened.
6
Remove from heat and allow the mixture to cool slightly.
7
Transfer the cooled mixture to a blender or food processor.
8
Blend until completely smooth to form the base sauce.
9
Pour the blended sauce back into the saucepan and bring to a gentle boil, uncovered.
10
Simmer over low heat for 5 to 10 minutes to meld the flavors.
11
In a separate small wok or pan, heat a little oil over medium heat.
12
Add the black mustard seeds and stir-fry for about 1 minute until they begin to pop.
13
Add the curry leaves to the hot mustard seeds and stir for a few seconds until fragrant.
14
Pour the hot mustard seed and curry leaf mixture into the simmering coconut sauce.
15
Serve the sauce immediately, garnished with fresh lime or lemon juice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 3370.5kcal

% Daily Value *
Total Fat 133.6g206%
Saturated Fat 33.1g166%
Cholesterol 32.8mg11%
Sodium 1011.8mg43%
Total Carbohydrate 643.8g215%
Dietary Fiber 206.2g825%
Sugars 53.7g
Protein 78.3g157%

* 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: fish, sauce, thai, coconut, milk, cardamom, coriander, curry, leaves, mustard, seeds, lime, spicy, aromatic, blender

Read it online: https://www.chefs-mate.com/recipe/fried-fish-sauce-19/