3 Shocking Ways to Use Fish Sauce | Explore Flavour

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Parmesan Roasted Cauliflower
1 head cauliflower, cut into florets
2 tbsp olive oil
2 tbsp Thai Kitchen Fish Sauce
1 clove garlic, minced
1⁄2 lemon, zested and juiced
salt and pepper
2 tbsp parmesan cheese, freshly grated
fresh parsley, finely chopped
Preheat oven to 375°F.
In a large bowl toss cauliflower with olive oil, fish sauce, garlic, lemon zest and juice, salt and pepper until it’s well coated.
Pour cauliflower onto a baking sheet.
Bake at 375°F for 25 minutes or until cauliflower is cooked through.
Remove cauliflower from oven, toss with parmesan and parsley and
bake for an additional 5 minutes.
Enjoy!
Shrimp Salad with Chili Lime Vinaigrette
For the Chili Lime Vinaigrette:
1-2 Thai chilies, finely chopped (leave the seeds in for more heat,
remove them for less)
1 clove garlic, minced
2 tbsp Thai Kitchen Fish Sauce
2 scallions, finely chopped
1 tbsp rice wine vinegar
1 lime, juiced
1 tbsp brown sugar
2 tbsp olive oil
For the shrimp:
1 tbsp oil
1lb shrimp, peeled and deveined
red chili flakes to taste
salt and pepper to taste
For the salad:
1 carrot, peeled and shredded
1 red bell pepper, thinly sliced
1⁄2 cucumber, thinly sliced
mixed greens
In a small bowl whisk together dressing ingredients. Set aside.
In a large frying pan heat oil over medium high.
Add shrimp and season with salt, pepper and red chili flakes.
Cook until they are pink and opaque. Set aside.
Assemble salad, top with shrimp and dress with Chili Lime
Vinaigrette.
Enjoy!
Simple Pasta Bolognese
1 tbsp olive oil
1 yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
2 cloves garlic, minced
1lb lean ground beef
1 tbsp tomato paste
1 can (540mL/19oz) diced tomatoes
1 cup beef broth
1⁄2 cup whole milk
2 tbsp Thai Kitchen Fish Sauce
fresh Italian parsley, finely chopped
fresh basil, finely chopped
salt and pepper
1lb pasta of your choice, cooked according to package directions
In a large sauce pot heat oil over medium high.
Add ground beef, crumble it with a spoon and cook until it’s no longer pink.
Remove beef from pot with a slotted spoon and set aside.
Add onion, celery and carrot. Cook until they become soft; about 5 minutes.
Add garlic and cook for an additional 30 seconds.
Return beef to pot.
Add tomato paste and stir well.
Add diced tomatoes, beef broth and milk. Bring mixture to a boil.
Reduce heat to medium low and simmer sauce for 30 minutes to 1
hour.
Add fish sauce, parsley, basil, salt and pepper. Stir well.
Simmer for another 5-10 minutes.
Serve over cooked pasta with freshly grated parmesan.
Enjoy!