679 fish sauce recipes

Italian-style chicken breast saute with mushrooms, green peppers, garlic, sage, and rosemary in a white wine pan sauce. One-pan rustic dinner that feeds a crowd.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

A nice presentation and a tasty variation on the traditional Shrimp Scampi.

Canh Thit Xao Sa: a fragrant Vietnamese beef soup with lemongrass, fish sauce, shallots, and garlic, topped with fresh coriander and scallions. Light, aromatic, and ready in minutes.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

Fish is poached in tomato and basil sauce reduction, light yet tasty.

Dinuguan is a traditional Filipino pork blood stew simmered with liver, vinegar, fish sauce, and hot banana peppers. Rich, tangy, and boldly savory, this classic Pinoy comfort dish serves 4.

A baked fish with lemon sauce main dish. The velvety smooth lemon sauce is enriched with egg yolk which adds lovely mouthfeel and richness to the light and flaky sole.

Broiled cod with paprika butter sauce flavored with sautéed onion, cayenne, and lemon. Crisp browned tops, flaky tender fish, and ready in 25 minutes from a hot broiler.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Microwave sole fillets in a creamy tarragon white wine sauce with broccoli and Parmesan. A light, elegant fish dinner ready in 30 minutes with no stovetop required.

Vietnamese grilled dried beef marinated in lemongrass, chili, fish sauce, and soy sauce, then sun-dried 12 hours and grilled until crisp. Serve with glutinous rice. A traditional thit bo kho worth the wait.

Halibut Pecante pan-fries halibut fillets in butter, then pours over a sweet-tangy pecan sauce of raspberry and balsamic vinegars and roasted garlic. A 30-minute fish dinner.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!