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Chef Anita Lo
Recipe courtesy of award winning Chef Anita Lo, Annisa - New York

On the Grill:
Grilled Squid with Edamame and Boiled Peanuts



-squid, 6” long, cleaned, outside scored
-pepper and very light salt


-1/4 cup light brown sugar
-3/4 cup sugar
-1/2 cup Red Boat fish sauce
-5 cloves garlic
-2 stalks lemongrass, dry leaves removed and roughly chopped
-black pepper

-milk to cover
-flour, seasoned with salt and pepper


2 Tbsp. fish sauce
1/4 cup lime juice
2 Tbsp. sugar
1 clove garlic, pasted
1 thai bird chili, finely chopped
1 tsp peanut oil

-peeled edamame
-boiled peanuts
-thai basil, chiffonnade
-mint, chiffonnade
-red onion, small dice
-salt and pepper

-baby frilly red mustard


Place all marinade ingredients in a food processor and process until no large chunks of lemongrass remain. Strain and mix with the squid bodies. Allow to marinate overnight.
Mix all vinaigrette ingredients together and use to dress a salad of equal parts edamame to boiled peanuts, mixed with the thai basil, mint, red onion and salt and pepper.
Just before serving, brush the squid bodies with a little oil and season very lightly with salt and pepper, then grill. In the meantime, dredge the tentacles in the seasoned flour and deep fry at 350 until golden and crisp. Season with salt and drain on a paper towel. Cut the grilled squid bodies into rings, place on top of a small mound of the peanut-edamame salad and garnish with the baby red frilly mustard and the squid tentacles. Decorate the plate with some hoisin and homemade sriracha.

Phu Quoc Anchovy
Recipe Source:
Chef Anita Lo, Annisa - New York





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