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| Looking for recipes on sauces that compliment fish Posted by JasonL79 I'm looking for some good fish sauce recipes. I have never been one to use sauces on fish because it can overpower the fish but lately I have been experimenting with some out of my Besh cookbook just to try something different.  on 5/8 at 6:22 pmOne was fresh squeezed oranges and olive oil with some seasonings and the other was fresh squeezed oranges and butter with some seasonings. I definitely liked both because I found them to be lighter sauces but still good. I have also cooked some heavier sauces in the past that used heavy cream,sour cream,etc and even some small shrimp in it to top it off. Anyway, if anyone has any good recipes maybe they can post them here to give me some new ideas.  This post was edited on 5/9 at 9:14 am Reply • Back to Top |
| butter, cream, lil blackening seasoning, shrimp or crab Reply • Back to Top |
| Butter, lemon juice, worcheshire and capers all you need. Reply • Back to Top |
| title misleading... i thought you were asking nam pla or nuoc mam Reply • Back to Top |
| No shite I totally thought he was talking about "FISH SAUCE" like 3 crab........ As for fish sauce if you can't make a classic lemon butter beurre blanc than you have to learn it. Reply • Back to Top |
Posted by Rohan2Reed on 5/8 at 11:30 pm to L S Usetheforce white wine reduction or quote: Reply • Back to Top |
| I have a few recipes I need to dig up given to me by a Jamaican buddy of mine. We became fast friends when he stopped some guys w/ a cart of gutted fish and he scolded them for tossing away good meat. That night he boiled the carcuses and made the best fish stew I had ever eaten. Reply • Back to Top |
quote: What else do I title it? It is a sauce for fish.  Reply • Back to Top |
quote: Does anyone have any recipes for this or the ratio/breakdown of the ingredients? I've seen this sauce done but was just wondering how everyone else prepares it. I found a cool looking one online by Emeril. It's a citrus beurre blanc : quote: Reply • Back to Top |
quote: Fish sauce is an actual ingredient used in asian cooking  . I read the title thinking that's what you were talking about too. Real fish sauce is made from fermenting fish and used in Thai cooking a lot. Reply • Back to Top |
quote:One of the best/easy sauces for allowing the fish to still be the main flavor in the dish. Classic buerre blanc does not use cream(I do though). I generally just use lemon or orange zest and don't bother with the whole peppercorns or herbs if I'm going for easy. I just use white pepper to keep the sauce "pretty". Reply • Back to Top |
quote: quote: FWIW, I made that one the other night. Didn't care for the flavor myself. Reply • Back to Top |
quote: Too strong? Reply • Back to Top |
| Just not a good mix of flavors for me. Maybe you'll like it though. Reply • Back to Top |
| Learn how to make a beurre blanc ( which is a mother sauce) by adding different ingredients to it the sauce can be tailored to the fish being used, and the method of cooking utilized. The method for producing the base is to finely dice shallots(the tiny onions not green) in an equal mix of white wine and white wine vinegar, reduce this to a point that is called au sec(there is so little moisture left that the shallots basically dance in the pot) after the reduction cook on low, to this is added room temp butter pats while being whisked into the pot. When all of the butter is in, then half and half is added, then a bit of lemon juice, salt, and cayenne is added. After that you play with the additives. ETA my ratios were done for commercial use so the butter was scaled in pounds. This post was edited on 5/9 at 10:15 am Reply • Back to Top |
| Tree Dawg's Fish Menuiere 6 Fresh Fish Fillets (Snapper or Trout about 1/2lb each) 2 Sticks Real Butter 1/2 Cup Fresh Chopped Parsley 1/2 Cup Fresh Chopped Green Onion 2 Tbsp Lemon Juice 1 Tbsp Lea & Perrins Dash Tabasco 1/2 Tsp. Salt Milk Flour 1) Season fish generously with Tony's or what you like. 2) Place fish in pan and cover with Milk. Soak in fridge for an hour, turning fish as needed. 3) Coat fish in flour. 4) Melt Butter and brown fish 5-7 minutes on each side depending on thickness in a large stainless skillet. 5) Place cooked fish in serving dish. Keep warm in oven on low temp. 6) Add Parsley and Green Onions to Butter and saute. 7) Add Lemon Juice and whisk in. 8) Add Lea & Perrins and whisk in. 9) Add Tabasco and Salt to taste. 10) Pour over fish and serve. Reply • Back to Top |
| I did this one the other day with salmon cakes I made. It was very good and was not overbearing at all. I got it from eatingwell.com Ingredients 1/4 cup reduced-fat mayonnaise 1/4 cup nonfat plain yogurt 2 scallions, thinly sliced 1 tablespoon lemon juice 1 tablespoon finely chopped fresh dill, or parsley Freshly ground pepper, to taste Just mix it all together and I would refridgerate for an hour or so before you serve it Reply • Back to Top |
| I made this the other day and the sauce was incredible! LINK Reply • Back to Top |
quote: How much cream are you using compared to the other ingredients? By the way, thanks everyone for the suggestions. I think I have some good ideas to roll with. Reply • Back to Top |
| 4 tablespoons butter 1 small clove garlic, finely minced 2 tablespoons lemon juice 1 teaspoon lemon zest 2 teaspoon capers, drained and rinsed, chopped 1 teaspoon fresh chopped parsley In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat. Reply • Back to Top • Refresh |
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on 5/8 at 7:23 pm to 