If you're worried about the fish sauce overpowering your curry, go easy in the beginning and taste as you go. You can start with a teaspoon or two and slowly add more if you find the dish is still ...

Lightly dust fish on both sides with the mixture, cover and refrigerate while making the sauce. 2. Pour 1½ tablespoons oil into a heavy 10-inch skillet and heat over medium-high heat.

Return the meat from the fish to the pot; set aside. For the curry sauce: In a medium pan over medium-high heat, add 3 tablespoons annatto oil and the diced white onion.

If you have some very fresh anchovies, a heap of salt and a roomy barrel to ferment it all in, you technically have everything you need to make fish sauce. But it takes skill to get to a delicious ...

Add coconut milk, water and fish sauce, and stir to combine. Simmer until flavors meld and curry thickens, 10 minutes. Season with lime juice, sugar and salt to taste. Season fish all over with salt.

For the sauce, sauté shallot, garlic and cherry tomatoes, then add coconut milk, curry paste, fresh basil and chili, letting it thicken to a creamy texture, stirring occasionally. Slowly add the fish ...

Stir in the curry paste, lemongrass and ginger and cook for about one minute longer. Stir in the coconut milk and fish sauce and bring the mixture to a boil. Add the cod and reduce the heat to medium.

The ingredients for Erin Hayes's coconut curry cocktail, the Five O’clock in Phuket Credit: Andrea Bauer Challenged by Scofflaw’s Danny Shapiro with fish sauce, the pungent distillate of ...

There are some sauces and seasonings you can slip into food without anyone noticing—but fish sauce is not one of 'em. The savory sauce has a distinct umami flavor—and it's next-level delicious ...