FISH SAUCE
If seafood is so often the carrier of intense umami flavours and salt is a tried-and-true flavour enhancer, it seems an exciting prospect to combine the two and let time and chemistry work some magic. There are a huge range of fish sauces with different intensities, made from different seafood and from different parts of the globe, but they all have the same ability to deliver a massive hit of savoury flavour enhancement in what is often a surprisingly subtle way. Don’t be put off by the strength of the aroma when using fish sauce, it is an expert at blending in with the crowd once in a dish. Have some fun experimenting with different brands and sauces made from different seafoods.
FISH SAUCE CARAMEL
MAKES 1 CUP
½ cup fish sauce
100g brown sugar
½ teaspoon cayenne 2½cm piece of ginger, shredded finely 1 clove garlic
1 heaped tablespoon honey
Combine all the ingredients in a small pot on a low heat. Cook for 10 minutes before removing the garlic and ginger and increasing the heat to medium. Cook for a further 10-15 minutes, or until it has the consistency of very runny honey (it will thicken as it cools). Store in the fridge indefinitely.
TO USE
• Warm and brush on a piece of fatty fish just before serving.
• Drizzle on good-quality vanilla ice cream.
• Combine with some lime juice and chilli to dress rice and vegetables.
SOFFRITO
MAKES 2 CUPS
2 tablespoons olive oil 2 white onions, diced 1 carrot, diced
1 fennel bulb, diced 2 celery stalks, diced 1 red capsicum, diced 50ml fish sauce
Put a pan on a medium heat, add the oil then the remaining ingredients. Cook, stirring regularly, until the vegetables have gone translucent then become golden. They should be sweet and salty.
TO USE
• Use as a base for any stew, casserole, pasta, stir-fry or braise.
FISH SAUCE DRESSING
MAKES ½ CUP
40ml fish sauce
1 clove garlic, minced
1 spring onion, sliced
2 heaped teaspoons brown sugar
Mix all the ingredients in a bowl. This dressing benefits from sitting for a few hours to let the flavours combine.
TO USE
• Dip rice paper rolls, fish cakes or grilled meat.
• Dress finely sliced cabbage and Thai basil.
• Season a cold noodle dish.
FISH SAUCE RUB
MAKES ½ CUP
1 clove garlic, minced 1 teaspoon fennel seeds 1 teaspoon cumin seeds 45ml fish sauce 20ml rice wine vinegar 1 tablespoon brown sugar ½ teaspoon smoked paprika ½ teaspoon cayenne
Mix all the ingredients in a bowl.
TO USE
• Rub into a pork shoulder, chicken, or beef fillet 1-2 days before cooking. • Brush onto corn cobs before grilling.