Fish sauce

3 Shocking Ways to Use Fish Sauce | Explore Flavour

• Report rights infringement
• published: 28 Sep 2015
• views: 61572

This video was made in partnership with Thai Kitchen. For more great recipes like these visit http://bit.ly/Explore-Flavour Click here to SUBSCRIBE: http://bit.ly/1dn24vP All *NEW* 'Meal Prep Made Easy' eBook | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 Frequently Used & Favourite Items: http://goo.gl/hPnCPG Purchase my eBooks here: Meal Prep Made Easy eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy Meal Prep Made Easy eBook | Menus | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 Dinner Made Easy: http://bit.ly/DinnerMadeEasy 5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook 30 Smoothie Recipes: http://bit.ly/SmoothieeBook Made with Love Holiday Recipes: http://bit.ly/MadewithLoveeBook Facebook: https://m.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek Blog: http://thedomesticgeek.com/ Parmesan Roasted Cauliflower http://bit.ly/1OqVJPU 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 http://bit.ly/1FIWBs4 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 http://bit.ly/1KarhEC 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! *SOME links provided above are affiliate links