Fish Sauce Caramel
3
cups
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ½ c
fish sauce, preferably Shrimp brand
Jump
½ c
brown sugar
Jump
1 c
palm sugar
Jump
½ c
honey
Jump
½ c
whole garlic cloves
Jump
1 ½ c
lemongrass, roughly chopped
Jump
4
pieces galangal, slivered
Jump
4
pieces whole fresh Thai chiles
Jump
4
pieces whole dried Thai chiles
Jump

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

  1. Combine all ingredients in large saucepot.
  2. Bring to boil, then turn down to medium-low heat.
  3. Let reduce by 10%, about 30 minutes to 1 hour.
  4. Let the mixture steep for 1 hour, then strain and cool.

Tatiana Bautista

Tatiana Bautista is an assistant editor at TASTE.

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