Fish Sauce Recipes
Susan Said:Help with Thai fish sauce recipe?
We Answered:I agree with Victorgal. Unless one of the recipes you must make is explicitly for "Thai Fish Sauce", I think you can use a bottled one. It's an ingredient in the recipe, not the recipe itself. You don't have to grow the tomatoes you'll use, or catch the fish, right? :-) Ok, I understand it's a little different, but I would think of it as soy sauce. If you had a recipe that needed soy sauce, no one would expect you to make that ingredient from scratch.
For recipe suggestions, my favorite Thai dish is a salad called Yum Woon Sen. It is made with chicken, shrimp, fish sauce based dressing, bean thread noodles, and some veggies. Here's a recipe: http://www.thaifoodtonight.com/thaifoodtâ€¦
Another thing I really like are fried corn patties. They're a delicious appetizer. Recipe: http://scaugheyrecipes.blogspot.com/2006â€¦
I like other Thai things too, but those are two of my favorite dishes that fewer people seem to have tried.
Brittany Said:I am afraid of fish sauce that is in many Asian recipes,can it be home made or can you reccomend a brand?
We Answered:I am a former chef and like beef, chicken and pork stock it is made with the fish bones, onions, celery and spices, covered with water and cooked for 1 -2 hours after that it can be bitter, we used to use whitefish bones, like halibut sole, haddock and hake or pollack.
I also buy a brand of cubes from Hispanic grocerys from Mexico, to add a boost a bottle of clam juice or nectar is a good addition for soups, sauces or to poach fish in. Just make sure to limit the salt as it can be harsh, buy the fish bones from a reputable fish store, salmon bones are to oily but can be used for a salmon dish stock base.
As for fish sauce I worked as a chef in Asia, and brand to brand is basically the same, I like thai or Vietnamese for my cooking choices, lighter the colour the better.
Maria Said:Fish and tartar sauce recipe with Miracle Whip?
We Answered:Not a problem. If you have some dill pickles in your fridge, take a few tablespoons of pickle juice and add to the Miracle Whip (1 tblspn per cup of M. Whip). Add some lemon juice. Chopped capers or dill pickles. Capers are salty and will help to decrease the sweet taste. Add a little bit of salt.
Travis Said:fish sauce recipe?
We Answered:mushroom scallion sauce
1 tbsp butter
1 cup musrooms...(i use cremini..or baby bellas)
1/2 cup sliced scallions
1/4 cup white wine
1/2 pint heavy cream
1 tsp garlic powder
1/2 tsp cayenne
salt and black pepper
melt butter in a large saute pan...add mushrooms and scallions..cook for three minutes...add wine and cream and all seasonings...cook until thickened slightly...keep warm until ready to serve over fish...enjoy!!
Wilma Said:looking for sauce recipes for fish or chicken.....?
We Answered:Green Sauce for Seafood
This is reminiscent of the famed "skordalia" of Greece. Serve as a dip with steamed or poached seafood or as a sauce with broiled, poached or grilled fish.
1 slice white bread with crust removed
5 tablespoons distilled white vinegar
4 tablespoons olive oil, or as needed
3/4 cup minced parsley, preferably flat leaf
2 cloves garlic, minced
3 anchovy fillets, finely minced
1 teaspoon granulated sugar
1 1/2 teaspoons capers, drained
Tear the bread into pieces and place in a small bowl. Add 3 tablespoons of the vinegar and soak until the bread is saturated, about 30 minutes.
Using a hand mixer or a blender or mini-chopper add the olive oil, parsley, garlic, anchovies and sugar to the bread and vinegar. Beat (or process) until well mixed. Add the capers and the remaining 2 tablespoons vinegar. Spoon into a small serving bowl and let stand 15 to 20 minutes to blend the flavors or chill up to 3 hours.
Herb Sauce for chicken
* 1/4 cup cognac or brandy
* About 3 1/2 cups (28 oz.) chicken stock
* 2 heaping Tbs. chopped mixed fresh herbs
* 2 Tbs. heavy cream (optional)
boiling down until it's reduced to about 2/3 cups sauce. Add herbs and cream, taste, and adjust the seasoning.
In a small bowl mix: 1/4 c. water
In saucepan, place: 2 tbsp. lemon juice 1/4 tsp. grated lemon peel
Stir in cornstarch mixture. Cook over medium high heat until mixture boils and thickens. Stir in 2 tablespoons chopped parsley. Makes about 1 3/4 cups.