Roasted Brussels sprouts with fish sauce vinaigrette doesn't sound particularly inviting. Fish sauce is the extremely pungent Southeast Asian condiment made from salted, fermented fish. It smells even worse than it sounds but lends Thai food its depth of flavor, its richness, its umami.
So in a cheap attempt to lure the young Korean chef here, I am presenting our mountains in all their fall glory. He could open a noodle shop, like his Noodle Bar in New York City, and we could feast on ramen with pork belly, Momofuku pork buns, and bacon dashi with potatoes and clams (David loves pork, especially Benton's bacon). He could take up fly-fishing, mountain biking, and backcountry skiing. What do you say, David? Momofuku West?
For a printable version of each recipe, click on the file below it.
Roasted Brussels Sprouts with Fish Sauce Vinaigrette
Serves 4 as a side dish
- 2 pounds fresh Brussels sprouts (or 4 cups cauliflower florets, about one head)
- 2 Tablespoons grapeseed or canola oil, for pan-frying
- 1/2 cup fish sauce (nam pla)
- 1/4 cup water
- 2 Tablespoons rice wine vinegar
- juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1-3 Thai chiles, thinly sliced, or a pinch of red pepper flakes
- Combine the fish sauce, water, rice wine vinegar, lime juice, sugar, garlic and chiles (or red pepper flakes) in a jam jar. Shake well to combine.
- Trim the Brussels sprouts of any discolored outer leaves, and cut in half.
- Pat the Brussels sprouts dry with a towel (you don't want any water droplets to splatter on the hot oil).
- Heat 2 tablespoons of oil in an oven-safe wide 12-inch skillet over medium high heat.
- Carefully add the halved sprouts to the hot pan, cut side down.
- When the cut surface begins to brown, transfer the pan to the oven and roast at 375 degrees Fahrenheit for 15 minutes, or until they tender but not soft. Upon removal, be sure to keep the handle of the skillet covered with a pot holder!
- Toss the hot Brussels sprouts (or cauliflower) with the fish sauce vinaigrette and serve. This is a great side dish to serve with grilled meat and a sweet and savory chutney, like curried peach chutney.
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Curried Peach Chutney
Please make sure you are using fresh curry powder that smells bright and spicy, not stale. Thank you.
- 1 Tablespoon canola or other vegetable oil
- 1/2 cup chopped red onion
- 1 Tablespoon minced, peeled ginger
- 1 teaspoon Kosher, or coarse salt
- 1 1/2 teaspoons curry powder
- 1 1/2 pounds (about 4-5) firm ripe peaches, peeled and diced
- 1/2 pound ripe tomatoes, peeled and diced (drained canned diced tomatoes work well)
- juice of 1 lime
- 2 Tablespoons sugar
- Heat canola oil in a 3 quart saucepan over medium heat.
- Add red onion, ginger and salt. Sauté until onion is soft, about 4-5 minutes.
- Add curry powder and cook for another minute.
- Add peaches, tomatoes, lime juice and sugar.
- Simmer, uncovered, until the peaches are soft and the chutney is thick like marmalade.
- Serve warm or cold with grilled meats. The chutney mellows and improved with age, so make a day ahead if you can. Makes great leftovers for sandwiches, grilled fish or chicken.