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Chef Jenn Louis    Lincoln Restaurant
Recipe courtesy Chef Jenn Louis - Chef at Lincoln - Portland, OR

Coconut Milk and Ginger Braised Pork Meatballs

served with rice Serves 6, about 36 meatballs

2# pork shoulder, ground
1 ounce ginger
2 medium cloves garlic
1T Red Boat 40N fish sauce
2t salt
2 eggs
3T panko

2 cans coconut milk
4 c chicken stock
2T sugar, plus additional to balance suace
2T salt
1 stalk lemongrass, outer leaves removed and cut into 1” pieces
1 lime, plus additional to balance suace
2 cloves garlic, sliced thinly
3 kaffir lime leaves
1t turmeric
2 ounces ginger, peeled and sliced into ¼” slices
1-2 red thai chilies, cut down the center leaving while chili in tact
1T Red Boat 40N fish sauce

Chilies, sliced thinly
Mint leaves
Cilantro leaves

Preheat oven to 425 degrees.

Peel and finely chop ginger. In a large bowl, combine all ingredients for meatballs. Scoop balls, the size of large walnuts, and place on a parchment-lined sheet tray. Bake meatballs until just cooked through, 10 minutes.

While meatballs are in the oven, combine all ingredients for sauce. Warm over low heat. When meatballs are cooked, add to broth and simmer until meatballs are flavorful and tender, about 1 ½ hours. If broth becomes too thick, add water to thin.

When meatballs are done, adjust sauce with additional lime and sugar as needed.

Serve with garnishes and jasmine rice.






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