No Bake Fish Sauce

This vibrant no-bake fish sauce offers a quick and flavorful way to elevate seafood dishes without the need for complex cooking techniques. By combining fresh aromatics like garlic, onion, and bell peppers with the natural sweetness of tomatoes and the earthiness of zucchini and eggplant, this sauce delivers a complex, balanced flavor profile. The texture is smooth yet substantial, making it an excellent accompaniment for grilled cod, haddock, or turbot. It&# 226;ÂÂs perfect for summer gatherings, light dinners, or as a zesty dip for raw vegetables. The bright acidity and herbal notes cut through the richness of fish, providing a refreshing contrast that complements the natural sweetness of the seafood. Simple to prepare with pantry staples and fresh produce, this versatile sauce adds a professional touch to any home-cooked meal.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 213.1

Dietary: Gluten-free, Vegetarian

Description

This vibrant no-bake fish sauce offers a quick and flavorful way to elevate seafood dishes without the need for complex cooking techniques. By combining fresh aromatics like garlic, onion, and bell peppers with the natural sweetness of tomatoes and the earthiness of zucchini and eggplant, this sauce delivers a complex, balanced flavor profile. The texture is smooth yet substantial, making it an excellent accompaniment for grilled cod, haddock, or turbot. It&# 226;ÂÂs perfect for summer gatherings, light dinners, or as a zesty dip for raw vegetables. The bright acidity and herbal notes cut through the richness of fish, providing a refreshing contrast that complements the natural sweetness of the seafood. Simple to prepare with pantry staples and fresh produce, this versatile sauce adds a professional touch to any home-cooked meal.

Ingredients

1 cup Whole milk
1 Medium-size onion (1 cup chopped)
1 Medium-size red or green bell pepper
2 Fresh tomatoes (about 1 pound)
2 Medium-size zucchini
1 Small eggplant
3 Cloves garlic
2 Teaspoons salt for seasoning

Directions

1
Peel and roughly chop the onion, bell pepper, zucchini, and eggplant.
2
Core and roughly chop the fresh tomatoes.
3
Peel and mince the garlic cloves.
4
Place all chopped vegetables, garlic, and salt into a food processor or blender.
5
Pour in the whole milk.
6
Blend the mixture on high speed until completely smooth and creamy.
7
Taste and adjust salt if necessary.
8
Transfer the sauce to a serving bowl or airtight container.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 213.1kcal

% Daily Value *
Total Fat 15.5g24%
Saturated Fat 3.4g17%
Cholesterol 1.2mg1%
Sodium 282.2mg12%
Total Carbohydrate 12.3g5%
Dietary Fiber 2.6g11%
Sugars 7.6g
Protein 3.9g8%

* 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: Keep refrigerated in an airtight container for up to 3 days. The flavors will meld and intensify overnight.

Variations: For a sharper flavor, add a squeeze of fresh lime juice or a teaspoon of fish sauce (despite the name, this adds depth). For a dairy-free version, substitute the milk with coconut milk or water.

Usage: Serve as a dip for grilled fish, use as a marinade for chicken or shrimp, or drizzle over roasted vegetables.

Tip: If the sauce is too thick, add a splash more milk or water to reach your desired consistency. If too thin, blend in a handful of soaked cashews or extra zucchini to thicken.

Keywords: fish, sauce, no-bake, thai, garlic, onion, tomato, zucchini, eggplant, bell pepper, condiment, marinade, seafood, fresh, vegetarian

Read it online: https://www.chefs-mate.com/recipe/no-bake-fish-sauce-2/