Cherry tomato-shallot relish from The Food Lab: Better Home Cooking Through Science (page 382) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ultra-crisp-skinned pan-roasted fish fillets

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bskj123 on February 10, 2021

    I really like this though it's quite a bit of work for a fish sauce - I think his dill and tartar are more bang for your buck time-wise.

  • Dannausc on May 21, 2018

    I used it to top salmon. It was really easy and my wife really liked it. I thought it was fine.

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