Your Ghee Needs Fish Sauce
In terms of fish flavor enhancers, my favorite is the fermented fish sauce from Southeast Asia. I love canned anchovies, especially when paired with slow cooked garlic gruel , but the fish sauce has a deeper, savory, almost caramelized flavor that makes my mouth wonder and addicted to whatever I put it in. Plus, it’s already in a convenient liquid form, making it easy to add to vinaigrette, marinades, pasta sauce , chili peppers, and ghee.
Fish sauce oil is as easy to make as soy sauce oil , and is a little more interesting in my opinion. Like soy sauce oil, it is salty and tastes more salty, but more salty, and umami more unusual. It also requires much less sauce as the flavor is quite pronounced, although it is slightly softened by the fat content of the oil.
To make fish sauce oil, all you have to do is melt two tablespoons of butter on the stove top or in the microwave, then beat in a teaspoon (or more) fish sauce, depending on how steep you want it to be. to make the butter. … If you have a little more time, you can fry the oil and then whisk the fish sauce for a deeper, nuttier flavor, although you can increase the sauce to two teaspoons so the flavor won’t be suppressed. You can also sprinkle on some sugar (brown or white) for a sweet counterpoint, or add hot sauce to add some warmth.
Any iteration of fish sauce butter will work for popcorn – just drizzle and stir to coat like regular ghee – but it’s equally delicious with steamed artichokes, pasta, any grilled vegetables, and sautéed shrimp. I’d put it on a lobster bun too if I had the chance, New England norms be damned.