Fish Sauce Caramel
3
cups
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ½ c
fish sauce, preferably Shrimp brand
½ c
brown sugar
1 c
palm sugar
½ c
honey
½ c
whole garlic cloves
1 ½ c
lemongrass, roughly chopped
4
pieces galangal, slivered
4
pieces whole fresh Thai chiles
4
pieces whole dried Thai chiles
At Indo in St. Louis, Nick Bognar uses a fish sauce caramel as a marinade, glaze, and finishing dressing for everything from hamachi crudo to pork steaks. Make a large batch and use it as a chicken wing glaze, or dilute it with a squeeze of fresh limes for a fresh dipping sauce for salads and rice-paper-wrapped spring rolls.
Directions
- Combine all ingredients in large saucepot.
- Bring to boil, then turn down to medium-low heat.
- Let reduce by 10%, about 30 minutes to 1 hour.
- Let the mixture steep for 1 hour, then strain and cool.
Tatiana Bautista
Tatiana Bautista is an assistant editor at TASTE.