365 fish sauce recipes

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Quick and easy grouper (fish) with a horseradish sauce.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.

Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Spinach spaghetti with flounder, fresh tomatoes, garlic, basil, and white wine in a light olive oil sauce. An elegant Italian-style fish pasta ready in 30 minutes.

Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.

Red snapper Veracruz simmered in picante sauce with tomato paste, green olives, and lime juice. A quick Mexican-style fish dish with bold, briny flavor.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Baby shark fry coats fillets in flour and beaten egg, pan-fries them in corn oil, and tops with a simple tomato-onion pan sauce. A 20-minute Mediterranean-style fish dinner.

Cold poached trout in tomato aspic made from the poaching liquor, tomato sauce, and gelatin. An elegant chilled fish course garnished with parsley and lemon.