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Easy fish sauce recipe?

Mustardeer Feb 22, 2013 10:12 AM

I finally learned how to cook fish without drying it out ( saute for 2 min on one side then finish in the oven for 6 min at 350 ).

The only problem is I'm tired of eating fish and rice by themselves.

Do I pour these sauces over the cooked fish filet or saute in them? I usually cook salmon or cod or whatever is wild caught at whole foods.

I got low sodium ponzu, brown rice vinegar, mirin, coconut aminos soy sauce substitute, toasted sesame oil, and ginger juice.

  1. boogiebaby Feb 22, 2013 01:37 PM

    What are you trying to accomplish? Are you trying to add more flavor so it's not just plain fish flavor and plain rice flavor, or are you trying to add a sauce to provide additional moisture? Are you tied to using asian ingredients only?

    To add flavor, you could make a marinade with soy sauce, sesame oil, and the ginger juice (never used it before, I assume it's just the juice from squeezed ginger? I grate mine fresh). Marinade, and then grill or saute.

    For liquid sauces, you can grill/cook your salmon and service with a simple sauce of sour cream, lemon juice, chopped dill, salt and pepper. Add a couple dashes of hot sauce if you'd like.

    1 Reply
    1. re: boogiebaby
      Mustardeer Feb 22, 2013 03:57 PM

      Not married to Asian ingredients only but I'm on a FODMAP diet so no onions/garlic.

    2. t
      treb Feb 22, 2013 02:30 PM

      if you add some scallions, it would be a great maranade, then broil or saute.

      1. m
        Mustardeer Feb 22, 2013 03:56 PM

        I'm going for more flavor. I've been eating plain fish with rice - healthy but a bit boring.

        So by "marinate" you mean rub the fish with the sauce mixture and let it be for 20 min? ( Sorry i'm still a newbie ).

        1 Reply
        1. re: Mustardeer
          docfood Feb 22, 2013 04:00 PM

          make a pilaf with your rice. Saute veggies to you liking, (carrots, celery, mushrooms, fennel, etc. Add rice to the saute and continue to cook until toasted and opaque. Add broth and cook as usual. Try that with your fish.

        2. Mr Taster Feb 22, 2013 04:00 PM

          Am I the only one who read the topic header for this post and thought you were looking for ways to ferment fish into Vietnamese nước mắm?

          Mr Taster

          4 Replies
          1. re: Mr Taster
            Dirtywextraolives Feb 22, 2013 04:01 PM

            No, you're not.

            1. re: Mr Taster
              shanagain Feb 22, 2013 04:11 PM

              Definitely not. "First, on a hot, humid day..."

              1. re: Mr Taster
                boogiebaby Feb 22, 2013 04:11 PM

                I initially thought the same thing. I was thinking "Who on earth would want to make their own fish sauce??"

                1. re: boogiebaby
                  C. Hamster Feb 22, 2013 04:49 PM

                  My neighbors... Don't ask...

                  Suffice to say that the other neighbor's open house (home sale) was a disaster ....

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