By manner of fishy flavor enhancers, fermented Southeast Asian fish sauce is my absolute current. I love a tinned anchovy, significantly when blended with a broad selection of silly-cooked garlic, however fish sauce has a deeper, more appetizing, almost caramelized flavor that keeps my mouth enthusiastic and engaged in no topic I put it on. Plus, it’s already in a handy liquid bag, making it easy to splash into vinaigrettes, marinades, pasta sauce, chili, and melted butter.
Fish sauce butter is as easy to bag as soy sauce butter, and it is—in my note—quite more fascinating. Worthy love soy sauce butter, it’s salty and umami-ahead, however the saltiness is brinier and the umami is funkier. It furthermore requires far much less sauce, because the flavour is relatively pronounced, though it is mellowed quite by the richness of the butter.
To bag fish sauce butter, all you wish to retain out is melt two tablespoons of butter, both on the stover or within the microwave, then disappear in a teaspoon (or more) of fish sauce, looking out on how funky you wish your butter to be. If you furthermore mght can enjoy quite more time for your palms, you can brown the butter after which disappear within the fish sauce for a deeper, nuttier flavor, though you can are also desirous to up the sauce state to 2 teaspoons so its flavor isn’t overpowered. You will be in a diagram to furthermore sprinkle in quite sugar (brown or white) to give it a candy counterpoint to play off of, or swirl in hot sauce so as to add some heat.
Any iteration of fish sauce butter will be appropriate on popcorn—appropriate drizzle it on and toss to coat akin to probabilities are you’ll presumably presumably unsightly melted butter—however it’s equally pleasing with steamed artichokes, pasta, any roasted vegetable, and sautéed miniature. I’d put it on a lobster roll too, given the chance, Unusual England norms be damned.
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