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Patricia Wells
Recipe courtesy award winning author and chef Patricia Wells

Vegetables:
Char-Grilled Eggplant Salad with Fresh Mint
Ca Tim Nuong

 

3 slender purple Asian eggplants (about 1 1/2 pounds in total)
3 tablespoon Red Boat 40°N Fish Sauce
3 tablespoons freshly squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1 plump clove garlic, peeled, halved, green germ removed, and minced
1 fresh red bird’s eye chile, minced
1 small spring onion (or thin scallion), peeled and sliced into thin rings
1/4 cup coarsely chopped fresh mint

1. With a 2-pronged meat fork, prick the eggplants all over. Place
them directly over an open gas flame, over hot coals, or over an
outdoor grill. Cook for 8 to 12 minutes, using tongs to constantly
turn the eggplant until the entire skin is darkened, blistered, and
has collapsed in on itself. Remove the eggplants from the heat and
let cool for 10 minutes.

2. Gently peel the skin away from the flesh with a small, sharp knife
or a serrated grapefruit spoon. Be careful not to allow any pieces of
the skin into the mix. Try to keep the eggplant into long strips.
(Use paper towels to wipe away any recalcitrant bits of skin.)

3. Arrange the eggplant strips on a platter.

4. In a small bowl combine the fish sauce, lime juice, water, and
sugar. Stir well to dissolve the sugar. Stir in the garlic and chiles.
Pour over the eggplant.

5. Scatter the spring onion and mint over the dressed eggplant and
serve at room temperature. (The dressed eggplant -- without the
garnish -- can be stored in an airtight container in the refrigerator
for up to 2 days.) Garnish at serving time.

Phu Quoc Anchovy
Recipe Source:
Adapted from Patricia Wells, Salad as a Meal.

 

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