Recipe courtesy Chef Edward Lee - Chef at 610 Magnolia - Louisville, KY

Chef Lee is a Korean-born, Brooklyn native who now calls the South his home. Lee is a three-time James Beard semifinalist for Best Chef: Southeast, has been featured in Gourmet, New York Times Magazine, Esquire, and Southern Living, challenged culinary royalty on Food Network’s “Iron Chef America” and was a favorite on Top Chef Season 9.

Duck Sausage with Red Boat Fish Sauce Aioli, Pickled Carrot Puree, Thai Basil, Sesame-Pork Rind Crumbs   Serves 2300 60 pounds duck 20 pounds chicken 10 pounds salami 1 gallon honey 1 gallon RED BOAT fish sauce ½ gallon sesame oil ½ gallon grapeseed oil 4 cups soy sauce 4 cups garlic puree 4 cups coriander 2 cups white pepper Grind together the meat in a sausage grinder.  Mix in the spices and marinate for 2 hours.  Roll into links, poach and pan fry the sausage. Add a dollop of Red Boat aioli on top, a sprinkle of Thai Basil and lay in a bed of Sesame-Pork Rind crumbs.

Chef Edward Lee's award winning Red Boat Fish Sauce recipes for the 2012 Aspen Food and Wine Classic. Nominated for best product in the Grand Tasting tent by Andrew Zimmern of Bizarre Foods and best taste of the festival by consumers, Chef Lee's Vietnamese Duck Sausage and Vietnamese Seafood Sausage were a big hit.

Recipe Source:
Recipe courtesy Chef Edward Lee

SHARE FISH SAUCE WITH THE WORLD: