FISH SAUCE VINAIGRETTE RECIPES
FISH SAUCE VINAIGRETTE RECIPE | SIDECHEF
This recipe is from David Chang of Momofuku. It goes great with brussels sprouts, and just about everything else.
Provided by Aaron Ayotte
Categories Pescatarian Sauces and Dressing Easy Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Food Processor Fridge Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 600S
Yield 10
Number Of Ingredients 6
Steps:
- Mince the Garlic (1 bulb).
- Thinly slice the Serrano Chili (2).
- In a measuring cup, add in the Fish Sauce (1/2 cup), Water (1/4 cup), and Rice Vinegar (2 tablespoon). Add in the garlic and pepper.
- Lastly, juice the Lime (1) into the mixture. Mix everything together and give it a taste. If too salty, add water to taste. If you want a more intense flavor explosion, pop the vin into a food processor and process.
- Place in a storage jar and refridgerate. Make sure to give a good shake before using. Enjoy with some roasted brussels sprouts.
Nutrition Facts : Calories 2 calories, ProteinContent 0.0 g, FatContent 0.0 g, CarbohydrateContent 0.3 g, FiberContent 0.0 g, SugarContent 0.0 g, SodiumContent 90.1 mg, SaturatedFatContent 0.0 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 0.0 g
FISH VINAIGRETTE RECIPE - FOOD.COM
A delicious cold fish dish tangy enough that people who normally dislike fish find it tasty. I prefer to use fresh fish, but it also tastes fine using frozen fish which has been thawed. I usually serve the fish on a bed of salad greens, garnished with tomato wedges. This dish goes well with baby new potatos and green beans. The 2 hours in the 2 hr 18 min preparation time is the chilling time.
Total Time 2 hours 18 minutes
Prep Time 8 minutes
Cook Time 2 hours 10 minutes
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
- Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
- Drain and cool, discarding the bay leaf and peppercorns.
- Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
- Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
- Serve chilled.
Nutrition Facts : Calories 370.4, FatContent 28.1, SaturatedFatContent 3.9, CholesterolContent 65, SodiumContent 322, CarbohydrateContent 2.2, FiberContent 0.2, SugarContent 0.6, ProteinContent 27.2
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