Recipe courtesy Jason Quinn / The Playground
Jicama with Fish Sauce
Our favorite way to use fish sauce is very simple
We use 1/3 lime juice
1/3 water and
1/3 fish sauce
And mix that with the liquid. We call that mixture "house fish sauce" or "garlic lime sauce"
We then take jicama and shave it impossibly thin on the deli slicer and arrange that on a plate either rolled or mounded.
We dress the jicama with "house fish sauce"
Then we add fried shallots, we cut them 1/8 of an inch thick and fry without breading for 5-6 minutes at 300 until they get crispy. That is the textural garnish.
We drizzle a Serrano aioli over the top. Made from blending Serrano chiles with lime and straining that mixture then folding the strained juice into aioli.
Jason Quin via e-mail
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