The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe by Veronica Meewes

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mjes on July 29, 2021

Korean pikliz (pg 45) I was first introduced to pikliz as a very simple condiment by a daughter-in-law who spent time in Haiti after the earthquake. The marriage of the sensibilities of Kim chi to pikliz was too odd to let pass. Gochujang was a great supplement to the chiles but the cauliflower, brown sugar and fish sauce looses the pure flavors of the pikliz and turns it into something else. I can see why some would like this ... I'll stick to Haitian pikliz and Korean kim chi.
mjes on July 27, 2021

I just discovered Blis small batch bourbon barrel aged fish sauce which starts life as Red Boat fish sauce. That reminded me of this cookbook that provides recipes that are especially good for testing a variety of fish sauces. Green mango, sorrel, and candied pecans in spicy palm sugar syrup (pg 30) is an excellent salad as "spicy palm sugar syrup" depends on fish sauce (and the chile in the salad) for its "spicy". This is a wonderful salad with a dressing that is very good ... but I'll admit to being interested in trying other dressings.

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ISBN 10 1449468691
ISBN 13 9781449468699
Published Sep 24 2015
Format Hardcover
Page Count 128
Language English
Countries United States
Publisher Andrews McMeel Publishing
Imprint Andrews McMeel Publishing

Publishers Text

Move over Sriracha, fish sauce is the most popular ingredient in town. Long used as a key umami flavour in Asian cooking, now prominent chefs from across the country are using fish sauce in new and unexpected ways to flavour their recipes. It was recently included in Bon Appetit's list of pantry essentials and appears on tables at Michelin Star-rated restaurants. Last year, the European Union started recognizing fish sauce from the Vietnam island of Phu Quoc as a "Protected Designation of Origin," along the lines of Champagne for sparkling wine or Parmigiano-Reggiano for hard Italian cheese. Discover the origins of fish sauce, compare different brands and varieties, and learn about proper care and storage of this magical briny cooking liquid. Home cooks will delight in the variety of recipes in the book, starting with the formula for making homemade fish sauce before moving onto slow-roasted meats and classic Italian pasta dishes, craft cocktails, salad dressings, and even desserts. Fifty recipes using fish sauce culled from today's most innovative chefs and food personalities from around the globe include: Shrimp Toast with Nuom Choc from Kevin Luzande Acabar; Spiced Lacquered Duck Breasts from Andrew Zimmerman; Crispy Farmer's Market Vegetables with Caramelized Fish Sauce from Chris Shepherd; Caramel Miso Glaze from Monica Pope; and Hamachi Tostadas with Fish Sauce Vinaigrette from Jon Shook and Vinny Dotolo.