Fish Caramel Sauce from Uchiko Austin

The Cen-Tex Smoker

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.

Nature Boy

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

cazzy

Thanks for sharing John!

Acn

Bookmarked!

The Cen-Tex Smoker

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!

Chris

good ventilation is key ). I have a portable butane burner I can use outside. Might be a good thing to do with this one.

Chris_Wang

Oh hayll yeah

NecessaryIndulg

You had me at fish sauce...   :x  Thank you for the recipe! 

The Cen-Tex Smoker

NecessaryIndulg said:

You had me at fish sauce...   :x  Thank you for the recipe! 

do this: 

The Cen-Tex Smoker

oh my god- they blocked the link. I guess Uchiko uses Kamodo Joes!

idiots

The Cen-Tex Smoker

The Cen-Tex Smoker

oh my god- not they blocked the text too. Google Uchiko Brussels Sprouts and make them.

EggObsessed

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!

The Cen-Tex Smoker

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.

Eggcelsior

Duhn duhn duhhhhh.....

The Cen-Tex Smoker

Apparently they only block PC. Thanks iPhone ).

Eggcelsior

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

Eggcelsior

Eggcelsior

Whoops. 2 minute too late.

Little Steven

The Cen-Tex Smoker said:

Apparently they only block PC. Thanks iPhone ).

I have to put brackets around links and quotes. I don't know if anything else would work

NecessaryIndulg

YUM!  =P~
Thank you . . . 

The Cen-Tex Smoker

NecessaryIndulg said:

YUM!  =P~
Thank you . . . 

so good. the SV short rib with that was amazing too. They do a 72 hr SV on a wagyu boneless short rib then flash cool it. They slice sushi sizes pieces off the rib and flash sear for like 30 seconds a side glazed in the fish caramel. they put it on rice like sushi. it just melts in your mouth. It really didn't even taste like beef. It was so delicate...and 80% fat )

nolaegghead

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.

NecessaryIndulg

The Cen-Tex Smoker said:

NecessaryIndulg said:

YUM!  =P~
Thank you . . . 

 It was so delicate...and 80% fat )

Perfect!  :x

The Cen-Tex Smoker

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.

sounds awesome. I only had about an ounce so I don't feel too guilty. I would hate to have to eat a half pound of it! They do beef tongue the same way. Out of this world. A really good brisket point would get you there as well. 

Canugghead

Thanks for sharing, bookmarked.