1,632 fish sauce recipes

Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.

Classic Chinese five spice chicken marinated in soy sauce with ginger, star anise, cinnamon, and cloves, then baked until the skin turns golden and fragrant. A simple, aromatic main dish with just 10 ingredients.

Asian vegetable fried rice with broccoli, red pepper, bamboo shoots, and straw mushrooms stir-fried in sesame oil with soy sauce. A low-fat, five-ingredient side dish or light main using frozen mixed vegetables.

This Asian-inspired braised beef is very tasty. Garlic, ginger, soy sauce and ginger all these yummy ingredients add layers of great flavors into the beef. You will love how succulent this dish turns out.

Dry potatoes (Sukhi Aloo) are an Indian side dish of boiled potato cubes fried golden with cumin seeds, amchur (mango powder), garam masala, and red pepper flakes. Crispy, tangy, and warmly spiced with no sauce.

Vegan baked beans slow-cooked with molasses, brown sugar, warm spices, and tomato sauce. No meat, no dairy, just rich and smoky homemade beans baked low and slow until thick and saucy. A hearty plant-based side dish.

Fresh asparagus spears with a make-ahead orange and lime citrus cream sauce. Just 50 calories per serving, this elegant low-fat side dish is ready in 30 minutes and doubles as an impressive entertaining platter.

Luau chicken bakes boneless chicken breasts under a sweet-and-savory pineapple sauce loaded with green pepper, celery, brown sugar, soy, and a hit of liquid smoke. Hawaiian-style luau flavors, ready from one casserole dish.

"'With fresh mushrooms, plum tomatoes and herbs to spice up its flavor, this dish tastes like summertime to me,' says Jacqueline Graves of Lawrenceville, Georgia. Chock-full of garden goodness, the chunky sauce cooks up quickly, too."

Lamb and pine nut stir-fry done in the microwave with oyster sauce, ginger, bok choy, and toasted pine nuts. A 25-minute Chinese-style dinner for two using a microwave browning dish for hands-off searing.

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.

Popular Chinese dish from the Sichuan region containing bean curd cooked in a spicy pepper and black bean sauce. Fermented black beans have long been used to boost digestion and support immune function. The process of fermentation also increases the vitamin B and omega-3 fatty acid content of the beans. Adding fermented foods to one’s diet is one of the best ways of creating a protective environment in the gut against harmful pathogenic bacteria and other organisms.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.