The Magic of Fish Sauce

I really discovered fish sauce last year. I knew it was a thing, but I didn’t really cook a lot of asian food at home. But then at every bar I was going to, cool food blogger or food podcast, everyone was using fish sauce. And not just as an ingredient for a ramen dish. You can, and should, use it on your vegetables and to marinate meats.

It’s funky smelling. Don’t let it scare you. It adds that umami component to a dish you hear everyone talk about. I love it so much, whenever a recipe calls for soy sauce, I swap that out for fish sauce. Except for dipping my sushi. 

This ingredient has found its way to all the mainstream grocery stores — it’s been there this entire time! Right by the soy sauce and teriyaki sauce you have probably bought a ton of times. Now, while you CAN get it anywhere (probably under the Thai Kitchen brand label) I do recommend getting a good one. I like Red Boat. You can find it online or at any international grocer in your city.

Ok, so my two favorite recipes that I use this on? First, pork chops. I use it as a marinade. I have made this for many people and it is one of the most raved about and requested recipes I get asked for after.

Second, are Brussels sprouts. I had this as a side at one of my favorite restaurants in town, Yellowbelly. The sprouts were like crack. So here is a recipe I found and tweaked a bit that gets pretty close to the taste that I had at YB.

There are a ton of other recipes out there, so grab yourself a bottle of fish sauce and try some out!

Red Boat Fish Sauce