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Fish Caramel Sauce from Uchiko Austin
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The Cen-Tex Smoker
Posts: 22,976
This is straight from Tyson Cole (Chef/Owner Uchi and Uchiko). They use this on everything- inculing their world famous Brussels Sprouts and Wagyu Short rib Sous Vide. Both the best I've ever had.
For caramelized fish sauce:
1 Tbsp. peanut oil
1 stalk of lemongrass, roughly chopped
1 bulb of garlic, bulbs skinned and roughly chopped
1 large shallot, roughly chopped
1 large piece of fresh ginger, peeled and roughly chopped
1 Thai chili, roughly chopped
1 cup packed chopped cilantro
1/2 cup packed chopped mint
1/2 cup packed chopped basil
1 cup fish sauce
1 cup sugar
Combine lemongrass, garlic, shallot, ginger and Thai chili in a medium saucepot over medium heat and cook to caramelize. Add herbs and stir. Deglaze pan with fish sauce and add 1 cup water and sugar and cook until reduced by half, about 30 minutes. Strain and let cool.
I'll be making the short rib as soon as humanly possible. crazy good.
Keepin' It Weird in The ATX FBTX
Comments
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The missuz makes her own family recipe for Nuoc Mam and it's great, but this sounds like it should be excellent. I expect you'll need a good kitchen fan though….fish sauce is super ripe smelling when used for deglazing!Thanks for posting!Chris
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Thanks for sharing John!Just a hack that makes some $hitty BBQ....
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Nature Boy said:The missuz makes her own family recipe for Nuoc Mam and it's great, but this sounds like it should be excellent. I expect you'll need a good kitchen fan though….fish sauce is super ripe smelling when used for deglazing!Thanks for posting!ChrisKeepin' It Weird in The ATX FBTX
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You had me at fish sauce... :x Thank you for the recipe!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
NecessaryIndulg said:You had me at fish sauce... :x Thank you for the recipe!Keepin' It Weird in The ATX FBTX
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oh my god- they blocked the link. I guess Uchiko uses Kamodo Joes!idiotsKeepin' It Weird in The ATX FBTX
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oh my god- not they blocked the text too. Google Uchiko Brussels Sprouts and make them.Keepin' It Weird in The ATX FBTX
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Actually, last time we were at Uchi, the waiter told us they cook on several BGEs outside. It only made me love the place that much more!KelleyEgging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream. BGEs: XL, Medium, 1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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Brussels sprouts with lemon and chili
This recipe, adapted from one that the kitchen staff at Uchi and Uchiko use, requires two prepared sauces, but you won't use all the sauce with the Brussels sprouts. You can reserve the extra sauce in the refrigerator and toss with roasted vegetables or noodle dishes or serve as dipping sauces for spring rolls.
For caramelized fish sauce:
1 Tbsp. peanut oil
1 stalk of lemongrass, roughly chopped
1 bulb of garlic, bulbs skinned and roughly chopped
1 large shallot, roughly chopped
1 large piece of fresh ginger, peeled and roughly chopped
1 Thai chili, roughly chopped
1 cup packed chopped cilantro
1/2 cup packed chopped mint
1/2 cup packed chopped basil
1 cup fish sauce
1 cup sugar
For chili sauce:
1 cup fish sauce
1 cup sugar
1 cup white vinegar
5 cloves garlic, roughly chopped
3/4 cup roughly chopped leeks
1/4 cup Korean chili flake
1/2 tsp. salt
1 cup peanut oil, for frying
1 lb. Brussels sprouts, cut in half
Juice of 1/2 lemon
Combine lemongrass, garlic, shallot, ginger and Thai chili in a medium saucepot over medium heat and cook to caramelize. Add herbs and stir. Deglaze pan with fish sauce and add 1 cup water and sugar and cook until reduced by half, about 30 minutes. Strain and let cool.
While fish sauce mixture is reducing, combine fish sauce, sugar, vinegar, garlic, leeks, Korean chili flakes, salt and 1/2 cup water in a medium saucepot. Simmer for about 20 minutes. Cool and then puree in a blender.
Heat peanut oil in a large saute pan over medium-high heat. Add sprouts to hot oil and fry for three minutes. Remove with a spider strainer and place on a paper towel to absorb some of the liquid. Place sprouts in a large bowl and toss with 1/2 cup of prepared fish sauce, 1/2 cup prepared chili sauce and lemon juice. Serve in a bowl lined with parchment paper.Keepin' It Weird in The ATX FBTX -
Duhn duhn duhhhhh.....
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Apparently they only block PC. Thanks iPhone ).Keepin' It Weird in The ATX FBTX
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Brussels sprouts with lemon and chili
This recipe, adapted from one that the kitchen staff at Uchi and Uchiko use, requires two prepared sauces, but you won’t use all the sauce with the Brussels sprouts. You can reserve the extra sauce in the refrigerator and toss with roasted vegetables or noodle dishes or serve as dipping sauces for spring rolls.
For caramelized fish sauce:
1 Tbsp. peanut oil
1 stalk of lemongrass, roughly chopped
1 bulb of garlic, bulbs skinned and roughly chopped
1 large shallot, roughly chopped
1 large piece of fresh ginger, peeled and roughly chopped
1 Thai chili, roughly chopped
1 cup packed chopped cilantro
1/2 cup packed chopped mint
1/2 cup packed chopped basil
1 cup fish sauce
1 cup sugar
For chili sauce:
1 cup fish sauce
1 cup sugar
1 cup white vinegar
5 cloves garlic, roughly chopped
3/4 cup roughly chopped leeks
1/4 cup Korean chili flake
1/2 tsp. salt
1 cup peanut oil, for frying
1 lb. Brussels sprouts, cut in half
Juice of 1/2 lemon
Combine lemongrass, garlic, shallot, ginger and Thai chili in a medium saucepot over medium heat and cook to caramelize. Add herbs and stir. Deglaze pan with fish sauce and add 1 cup water and sugar and cook until reduced by half, about 30 minutes. Strain and let cool.
While fish sauce mixture is reducing, combine fish sauce, sugar, vinegar, garlic, leeks, Korean chili flakes, salt and 1/2 cup water in a medium saucepot. Simmer for about 20 minutes. Cool and then puree in a blender.
Heat peanut oil in a large saute pan over medium-high heat. Add sprouts to hot oil and fry for three minutes. Remove with a spider strainer and place on a paper towel to absorb some of the liquid. Place sprouts in a large bowl and toss with 1/2 cup of prepared fish sauce, 1/2 cup prepared chili sauce and lemon juice. Serve in a bowl lined with parchment paper.
— From Uchi chef Tyson Cole -
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Whoops. 2 minute too late.
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The Cen-Tex Smoker said:Apparently they only block PC. Thanks iPhone ).
Steve
Caledon, ON
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YUM! =P~
Thank you . . .I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
NecessaryIndulg said:YUM! =P~
Thank you . . .Keepin' It Weird in The ATX FBTX -
Man, that sounds good. I'm making that sauce. I don't need to be eating 20/80 beef, but I'd love to try with some SV veal short ribs, which go tender so fast you only need to SV them for 48 hours.
______________________________________________I love lamp.. -
The Cen-Tex Smoker said:I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
nolaegghead said:Man, that sounds good. I'm making that sauce. I don't need to be eating 20/80 beef, but I'd love to try with some SV veal short ribs, which go tender so fast you only need to SV them for 48 hours.Keepin' It Weird in The ATX FBTX
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