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Grilled Fish Sauce

Grilled Fish Sauce recipe image
This vibrant sauce captures the essential balance of Southeast Asian cooking, blending the deep umami of fish sauce with the bright acidity of tamarind and the caramelized sweetness of palm sugar. It creates a complex flavor profile that is simultaneously salty, sour, sweet, and savory. Ideal for drizzling over grilled chicken, pork, or shrimp, this condiment elevates simple proteins into a restaurant-quality meal. The texture is smooth and glossy, offering a rich coating that enhances every bite. It is an essential accompaniment for summer barbecues, seafood platters, or as a dipping sauce for fresh spring rolls. Quick to prepare, this sauce comes together in minutes, making it a versatile staple for any home cook looking to add authentic flavor to their table.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Calories: 1160.0
Dietary: Gluten-free
Description
This vibrant sauce captures the essential balance of Southeast Asian cooking, blending the deep umami of fish sauce with the bright acidity of tamarind and the caramelized sweetness of palm sugar. It creates a complex flavor profile that is simultaneously salty, sour, sweet, and savory. Ideal for drizzling over grilled chicken, pork, or shrimp, this condiment elevates simple proteins into a restaurant-quality meal. The texture is smooth and glossy, offering a rich coating that enhances every bite. It is an essential accompaniment for summer barbecues, seafood platters, or as a dipping sauce for fresh spring rolls. Quick to prepare, this sauce comes together in minutes, making it a versatile staple for any home cook looking to add authentic flavor to their table.
Ingredients
  • 3 Tablespoons shaved palm sugar
  • 3 Tablespoons fish sauce
  • 3 Tablespoons tamarind pulp soaked
  • 1 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon chili flakes (optional)
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, chopped
Directions
  1. 1
    In a small saucepan, combine the soaked tamarind pulp and 1 cup of water.
  2. 2
    Bring the mixture to a gentle boil over medium heat, then reduce heat and simmer for 5 minutes to soften the pulp.
  3. 3
    Remove from heat and let it cool slightly, then strain the mixture through a fine-mesh sieve to remove seeds and fibers, pressing on the pulp to extract as much liquid as possible. Discard the solids.
  4. 4
    Return the strained tamarind liquid to the saucepan over low heat.
  5. 5
    Stir in the fish sauce and shaved palm sugar until the sugar is completely dissolved.
  6. 6
    Simmer the sauce for another 2-3 minutes, stirring constantly, until it thickens slightly and becomes glossy.
  7. 7
    Remove from heat and stir in the minced garlic, lime juice, and chili flakes if using.
  8. 8
    Let the sauce cool to room temperature before serving. Garnish with fresh cilantro.

Nutrition Facts

Amount Per Serving
Calories 1160.0kcal
% Daily Value *
Total Fat 82.9g128%
Saturated Fat 12.7g64%
Cholesterol 135.0mg45%
Sodium 1434.5mg60%
Total Carbohydrate 82.9g28%
Dietary Fiber 9.7g39%
Sugars 16.5g
Protein 33.9g68%

* 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

Serve as a dipping sauce for grilled fish, chicken, or pork, or use as a glaze during the last minutes of grilling.

Keywords: fish sauce, tamarind, palm sugar, dipping sauce, grilled fish, umami, sweet and sour, asian cuisine, thai sauce, barbecue, seafood, condiment, glaze, marinade, flavorful, quick recipe, homemade, umami bomb, summer grilling, authentic
Read it online: https://www.chefs-mate.com/recipe/grilled-fish-sauce-14/