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.
- 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 is an assistant editor at TASTE.