Don’t you worry, I have quite the post lined up for when I make my own fish sauce. It’s something I’ve been wanting to make for years, yet the slimy, fish head-y opportunity hasn’t risen quite yet. Never fear! Store-bought fish sauce lends itself delightfully to vegetables. I know. Stay with me. And don’t be put off by the mention of mint, either! Try this dish out–you very well may have almost all the ingredients hanging around your kitchen. That’s all I can say right now.
Brussel Sprouts with Tamari Fish Sauce Glaze
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Ingredients
- 1 pound Brussels sprouts ends removed and chopped in half
- 2 tablespoons coconut oil
- 1 tablespoon wheat-free tamari or if you're soy free, coconut aminos instead
- 1 tablespoon heat of your choice I used some fermented chile paste, but anything like sriracha is great, or fresh chopped spicy peppers too
- 2 teaspoons fish sauce
- 2 teaspoons apple cider or rice vinegar
- 1 teaspoon maple syrup completely optional
- 2 cloves garlic minced and mashed
- 1/2 inch knob of peeled ginger minced
Garnishes
- chives or green onions minced (optional)
- mint finely sliced (optional, but trust me)
- cilantro finely chopped (optional)
Instructions
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Place a large skillet with the coconut oil over medium-high heat.
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When oil is nice and hot, add the Brussels sprouts.
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Stir a few times and allow to cook for a few minutes.
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Meanwhile, combine the rest of the ingredients except the garnishes in a small bowl and stir to combine.
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Turn heat up to high and dump the liquid mixture over the Brussels sprouts.
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Continue to cook and stir for another five minutes, or until sticky and caramelized.
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Plate and serve with the three herbs as garnish.