Type what you have

Ingredients

• ✓ fish sauce
• green curry paste
• rice vinegar
• coconut milk
• black pepper
• cayenne pepper
• salt
• flap steak

Instructions

1. 1 Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
2. 2 Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

By John Mitzewich

Ingredients

• ✓ fish sauce
• coconut water
• white sugar
• coconut water
• shrimp
• ginger root
• garlic
• black pepper
• tapioca flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
2. 2 Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
3. 3 Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
4. 4 Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
6. 6 Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.

By thedailygourmet

Ingredients

• ✓ fish sauce
• sesame oil
• kabocha
• onion
• coconut milk
• ginger
• curry powder
• brown sugar
• salt

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.

By Crystal Loman

Ingredients

• ✓ fish sauce
• chicken
• garlic
• lime
• rice vinegar
• five-spice powder
• hot chile paste
• ginger
• soy sauce
• rice vinegar

Instructions

1. 1 Score skin side of each piece of chicken 2 to 3 times, about 1/8-inch deep. Set aside.
2. 2 Whisk garlic, juice of 1/2 lime, 3 teaspoons fish sauce, 1 tablespoon rice wine vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce together in a medium bowl until well combined; pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
3. 3 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
4. 4 Remove chicken from marinade, shake off excess, and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with paper towels. Reserve marinade in a small bowl.
5. 5 Whisk together 1/3 cup rice wine vinegar, remaining juice of 1/2 lime, remaining 1 teaspoon fish sauce, and remaining 1 teaspoon hot chile paste in a small bowl until well combined. Set vinegar-lime mixture aside.
6. 6 Grill chicken, skin-sides down, on the preheated grill for 2 minutes. Flip chicken, brush with reserved marinade, and move to indirect heat. Continue grilling, brushing with marinade, and flipping every 10 to 15 minutes, until browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read 165 degrees F (74 degrees C).
7. 7 Drizzle vinegar-lime juice mixture over chicken to serve.

By John Mitzewich

Ingredients

• ✓ fish sauce
• brown sugar
• garlic
• rice vinegar
• soy sauce
• ketchup
• black pepper
• hot sauce
• pork chop
• vegetable oil

Instructions

1. 1 Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
2. 2 Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
3. 3 Remove chops to a plate, scraping any excess marinade back into the baking dish.
4. 4 Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
5. 5 Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
6. 6 Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
7. 7 Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

By John Mitzewich

Ingredients

• ✓ fish sauce
• soy sauce
• white miso paste
• maple syrup
• garlic
• ginger
• sesame oil
• cayenne pepper
• chicken tender
• cooking spray
• everything bagel seasoning

Instructions

1. 1 Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
3. 3 Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Sprinkle with bagel seasoning blend before serving.

By thedailygourmet

Ingredients

• ✓ fish sauce
• green onion
• pork belly
• salt
• brown sugar
• rice vinegar
• ginger juice
• soy sauce
• garlic
• red chile pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ fish sauce
• red snapper
• basil
• peanut oil
• yellow bell pepper
• red chile pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ fish sauce
• soy sauce
• oyster sauce
• worcestershire sauce
• sesame oil
• cayenne pepper
• butter
• garlic
• spaghetti
• parmigiano-reggiano cheese
• green onion
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
4. 4 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
5. 5 Plate noodles; garnish with green onions and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ fish sauce
• butter
• shrimp
• water
• green onion
• celery
• jalapeno pepper
• all-purpose flour
• tomato soup
• coconut milk
• red curry paste
• rice cracker
• basil

Instructions

1. 1 Melt 2 tablespoons butter in a saucepan over medium heat. Add shrimp shells; cook and stir until shells turn pink, 2 minutes. Add water; bring to a simmer and cook 20 minutes. Remove from heat; set aside.
2. 2 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Stir in green onions, celery, and jalapeño; cook and stir until vegetables slightly softened, about 5 minutes. Reduce heat to medium low; stir in flour and cook 3 minutes.
3. 3 Stir tomato soup into vegetable mixture until combined. Strain shrimp shell mixture into tomato soup mixture using a mesh strainer. Increase heat to medium-high; bring to a simmer.
4. 4 Stir in coconut milk, red curry paste, and fish sauce; bring to a simmer and cook for 15 minutes. Stir in shrimp, decrease heat to low, and simmer until shrimp are cooked through, 3 to 4 minutes. Divide bisque among bowls; place 1 rice cracker in middle of bowl and top with sliced basil.

By John Mitzewich

Ingredients

• ✓ fish sauce
• soy sauce
• rice wine
• olive oil
• hoisin sauce
• oyster sauce
• lime
• shallot
• ginger
• pompano fish
• dill
• salt
• black pepper
• napa cabbage leaf

Instructions

1. 1 Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
3. 3 Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
4. 4 Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

By gomer45

Ingredients

• ✓ fish sauce
• red cabbage
• red onion
• canola oil
• ground beef
• fresno chile pepper
• paprika
• salt
• lime juice
• brown sugar
• lime zest
• cilantro
• mint
• lime

Instructions

1. 1 Cut cabbage in half on a flat work surface. Remove core and most of the interior leaves from one cabbage ½ to act as a bowl. Thinly slice other cabbage ½. Finely chop ½ red onion; thinly slice remaining ½.
2. 2 Heat 1 tablespoon canola oil in a large skillet over medium heat. Add ground beef, chopped onion, Fresno chile, paprika, and salt; cook and stir occasionally to break beef up until browned and crumbly, 5 to 7 minutes.
3. 3 Whisk remaining 2 tablespoons oil, lime juice, fish sauce, brown sugar, and lime zest together in a small bowl; stir into beef mixture until thoroughly combined.
4. 4 Transfer beef mixture to cabbage bowl; top with sliced cabbage, sliced onion, cilantro, and mint. Serve with lime wedges.

By Sahara B

Ingredients

• ✓ fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger
• hot pepper sauce
• soy sauce
• chicken thigh
• vegetable oil
• jalapeno pepper
• mild red chili
• bell pepper
• peanut
• green onion
• cilantro
• white rice

Instructions

1. 1 Whisk brown sugar, vinegar, fish sauce, garlic, ginger, hot sauce, and soy sauce together in a large bowl.
2. 2 Place chicken in a separate bowl. Add ¼ cup brown sugar sauce; toss until chicken well coated. Set aside for 15 minutes.
3. 3 Heat vegetable oil in a heavy skillet over high heat until oil starts to smoke. Add chicken in a single layer; cook and stir until chicken starts to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in jalapeños and red peppers, peanuts, and ½ cup green onions; cook and stir, 1 minute. Add remaining brown sugar sauce; simmer until heated through, 1 to 2 minutes.
4. 4 Off heat, stir in cilantro. Serve over hot cooked rice; top with chopped green onions.

By John Mitzewich

Ingredients

• ✓ fish sauce
• bacon
• pork tenderloin
• salt
• black pepper
• ground ginger
• onion
• garlic
• peach
• chicken broth
• orange juice concentrate
• water
• cornstarch
• parsley

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.
2. 2 Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.
3. 3 Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Removed browned tenderloin from skillet, transfer to a plate, and keep warm.
4. 4 Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
5. 5 Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Arrange pork and peaches on a serving platter.
7. 7 Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until sauce is bubbly and thickened, about 5 minutes.
8. 8 Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

By Bibi

Ingredients

• ✓ fish sauce
• ✓ fish sauce
• peanut
• sriracha sauce
• mirin
• sesame dressing
• cilantro
• red bell pepper
• cucumber
• carrot
• red leaf lettuce
• scallion
• shrimp
• rice vermicelli noodles
• vegetable oil
• pork chop
• garlic
• brown sugar
• sriracha sauce
• soy sauce
• mirin

Instructions

1. 1 Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
3. 3 Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
4. 4 Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
5. 5 Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
6. 6 Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

By K Hillbilly

Ingredients

• ✓ fish sauce
• cilantro
• cilantro
• almond
• black pepper
• salt
• sriracha hot sauce
• lime
• honey
• avocado oil
• rice wine vinegar
• sugar
• green onion
• celery
• red bell pepper
• carrot
• red onion
• jicama

Instructions

1. 1 Combine jicama, red onions, carrots, red bell pepper, celery, and green onion in a large bowl. Sprinkle white sugar over the vegetables, stir well, and refrigerate for 20 to 30 minutes.
2. 2 Combine rice wine vinegar, oil, fish sauce, honey, lime juice, and Sriracha in a jar with a lid. Close the lid and shake vigorously. Season vinaigrette with salt and pepper.
3. 3 Remove salad ingredients from the refrigerator, sprinkle with minced almond slices and cilantro, and toss with the vinaigrette. Garnish with cilantro leaves and serve.

By Bibi

Ingredients

• ✓ fish sauce
• water
• cornstarch
• mushroom
• russet potato
• soy sauce
• tomato paste
• beef stock
• red wine
• bay leaf
• herbes de provence
• garlic
• celery
• onion
• avocado oil
• black pepper
• salt
• chuck roast

Instructions

1. 1 Cut roast into pieces that will fit into the inner pot of an Instant Pot. Pat dry with paper towels. Season one side with salt and pepper.
2. 2 Turn on the Instant Pot, add enough avocado oil to cover the entire bottom surface of the pot, and select the Sauté function. When the indicator reads "hot," carefully add a piece of beef to the pot, seasoned-side down, and sauté until nicely browned, about 6 minutes. Season the other side with salt and pepper, then turn with tongs and sauté for 6 more minutes. Transfer to a plate and keep warm while you brown the remaining beef.
3. 3 Add onions to the drippings and sauté until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves; sauté until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot. Cook for about 2 minutes, then turn off the Sauté function.
4. 4 Cut browned beef into 1 1/2-inch cubes and remove any fat and gristle. Return to the pot.
5. 5 Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.
6. 6 Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid.
8. 8 Stir in mushrooms, making sure most are partially submerged in the liquid. Adjust seasonings if desired. Close and lock the lid. Select high pressure and set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
9. 9 Release pressure using the natural-release method for about 10 minutes, then release the remaining pressure carefully with the quick-release method, about 5 minutes. Unlock and remove the lid and stir the stew.
10. 10 Mix cornstarch and water together in a small bowl until no lumps remain, then stir into the pot. Select the Sauté function and cook until gravy is bubbly, stirring frequently, to ensure nothing sticks to the bottom, 3 to 5 minutes. Remove bay leaves and serve.

By Bibi

Ingredients

• ✓ fish sauce
• canola oil
• egg roll wrapper
• ginger
• dill weed
• mustard powder
• curry powder
• black pepper
• salt
• parsley
• red wine
• bacon
• tomato
• mushroom
• garlic
• red bell pepper
• green onion
• onion
• tofu

Instructions

1. 1 Place the tofu, yellow onion, green onion, red pepper, garlic, mushrooms, tomato, and bacon in the bowl of a food processor. Season with fish sauce, red wine, parsley, salt, pepper, curry powder, mustard powder, dill, and ginger; puree until smooth.
2. 2 Place an egg roll wrapper on your work surface with a corner pointing towards you. Spoon 1 to 2 tablespoons of the tofu mixture in between the center and bottom corner of the wrapper. Fold the corner closest to you over the top of the filling, then fold in the left and right sides. Moisten the top corner with a little water, and roll up tightly.
3. 3 Heat a few inches of canola oil in a large pot to 350 degrees F (175 degrees C). Fry the wraps a few at a time until the center has cooked and the outside is golden brown. Drain on paper towels and serve hot.

By SUPERCORDS

Ingredients

• ✓ fish sauce
• lime
• serrano pepper
• basil
• cilantro
• green onion
• red bell pepper
• kabocha squash
• bay leaf
• cayenne pepper
• red curry paste
• coconut milk
• chicken broth
• garlic
• ginger
• kosher salt
• cumin
• black pepper
• brown sugar
• red onion
• chicken thigh
• vegetable oil

Instructions

1. 1 Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
2. 2 Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
3. 3 Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
4. 4 Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
5. 5 Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
6. 6 Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
7. 7 Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

By John Mitzewich

Ingredients

• ✓ fish sauce
• peanut oil
• bacon bit
• garlic
• mustard green
• onion powder

Instructions

1. 1 Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

By Patrick

Ingredients

• ✓ fish sauce
• sesame oil
• sunflower oil
• lemon juice
• five-spice powder
• salt

Instructions

1. 1 Combine fish sauce, sesame oil, sunflower seed oil, lemon juice, Chinese five-spice powder, and salt in a container; mix well.

By Ursel

Ingredients

• ✓ fish sauce
• cauliflower
• soy sauce
• cayenne pepper
• black pepper

Instructions

1. 1 Preheat water in a sous vide vessel to 185 degrees F (85 degrees C).
2. 2 Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl; toss to coat. Place mixture into a sous vide bag and vacuum seal.
3. 3 Cook cauliflower mixture in preheated water bath until tender, about 40 minutes.

By Scootir

Ingredients

• ✓ fish sauce
• all-purpose flour
• garlic powder
• striped bass fillet
• olive oil
• honey
• oregano
• anise liqueur

Instructions

1. 1 Whisk flour and garlic powder together in a bowl. Toss bass in the flour mixture until coated.
2. 2 Whisk fish sauce, olive oil, honey, and oregano together in a bowl until smooth.
3. 3 Heat a skillet over medium-high heat. Cook and stir bass in the hot skillet until lightly browned on all sides, about 5 minutes. Transfer bass to a plate. Add ouzo and fish sauce mixture to hot skillet; bring to a boil. Return bass to pan and cook until fish is cooked through, about 5 minutes more.

By sharonm

Ingredients

• ✓ fish sauce
• water
• white rice
• pineapple juice
• curry powder
• vegetable oil
• chicken
• onion
• pineapple chunk

Instructions

1. 1 Combine water and rice in a saucepan over high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and all liquid has been absorbed, 20 to 25 minutes. Set rice aside.
2. 2 Whisk fish sauce, pineapple juice, and curry powder together in a small bowl.
3. 3 Heat oil in a large skillet or wok over medium-high heat until shimmering. Cook and stir chicken and onion in hot oil until chicken is no longer pink and onions are translucent, about 5 minutes.
4. 4 Stir in cooked rice, pineapple chunks, and curry mixture; cook and stir until rice is hot, 5 to 10 minutes.

By stannius

Ingredients

• ✓ fish sauce
• chicken tender
• soy sauce
• brown sugar
• ginger
• lime
• metal skewer
• cornstarch
• scallion

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ fish sauce
• coconut aminos
• orange juice
• rice vinegar
• garlic powder
• ginger
• sesame oil
• salt
• pork loin chop
• sesame seed

Instructions

1. 1 Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
2. 2 Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
3. 3 Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
4. 4 Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
5. 5 Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

By Bibi

Ingredients

• ✓ fish sauce
• ground chicken
• hoisin sauce
• red chile pepper
• cilantro
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ fish sauce
• brown sugar
• rice vinegar
• water
• soy sauce
• garlic
• ginger
• red pepper
• vegetable oil
• chicken thigh
• green onion

Instructions

1. 1 Whisk dark brown sugar, rice vinegar, water, fish sauce, soy sauce, garlic, ginger, and crushed red pepper together in a bowl until sugar is completely dissolved.
2. 2 Heat oil in a skillet over high heat. Add chicken; cook until golden brown, about 5 minutes. Pour in 1/2 cup of the brown sugar mixture. Cook and stir until sauce is thickened, about 5 minutes more.
3. 3 Pour in remaining sauce; cook until the juices run clear, 10 to 12 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Top with green onions.

By cookingi

Ingredients

• ✓ fish sauce
• red curry paste
• coconut milk
• chicken breast
• brown sugar
• thai seasoning
• garlic
• red bell pepper
• lemongrass
• thai basil

Instructions

1. 1 Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
2. 2 Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

By ellabella

Ingredients

• ✓ fish sauce
• asian chile paste
• soy sauce
• garlic
• ginger
• lime
• chicken wing

Instructions

1. 1 Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
3. 3 Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

By FISHGIRL