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Fish sauce recipes

Fish with mojo sauce

Cooked Fish with Mojo Sauce

Mojo sauce/mojo - A search on Povarenka gave me: "Nothing Found". And this is a rather famous Portuguese sauce. I discovered it in Tenerife, where I think they serve it with everything, even bananas :) There are two kinds of Canarian sauces: mojo rojo (red) and mojo verde (green). They are made with olive oil and wine vinegar. Mojo rojo with pepper, milder mojo verde with cilantro or parsley.

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Garlic, Spicy, Sweet Paprika, Lemon Juice, Vinegar, Hot, Olive Oil, Zira, Sauce, Sour, Fish sauce

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Wine sauce with fish caviar

Cooked Wine Sauce with Fish Caviar

Time to cook: 15 minutes

Total Servings: 6

I saw this sauce in a recipe by Ilya Lazerson "Trout stuffed with spinach" from "Celibacy Lunch". I modified it a bit, replacing the champagne with dry white wine and the red caviar with Moiva caviar (you can have Alaska Pollack caviar, but it is not as crispy). In my opinion, it didn't have much effect on the result. The small grains of Moiva caviar are very pleasant to burst in the mouth (even better than red caviar grains), and the delicate creamy onion flavor, balanced by a certain acidity of dry wine, combined with the unobtrusive taste of caviar, is perfect for any fish. I also added hot red peppers and a little starch to give the sauce a kind of thickness - to coat the pieces of fish. The hot peppers balance out the fat content of the cream and give the sauce a nice, spicy flavor.

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Ingredients and taste: Salt, Dry White Wine, Spicy, Sugar, Onions, Olive Oil, Hot red pepper, Starch, Sauce, White pepper, Almond caviar, Sauce To Fish

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Unagi sauce

Cooked Unagi Sauce

Time to cook: 60 minutes

Total Servings: 100

In short, and therefore not quite right, unagi sauce is a sweet variation of teriyaki sauce. And what's more, the particular sauce in the store is easily categorized by the manufacturer into whatever category he is comfortable with. However, there are differences between these sauces, and they are quite profound, they just don't lie in their formulation, but rather in the overall structure of Japanese cuisine. Sounds complicated, I understand, but in reality it's just not familiar. For the impatient, watch the video, it's quick, just the cooking. But the following text will also be useful for those who are not going to make the sauce, but only use the bought stuff. Important - the grams in the recipe do not "how much to put in the sauce", a "how much to put in the sauce before cooking it"! Put it according to your taste.

Author of the recipe

Ingredients and taste: Soy Sauce, Sugar, Vinegar, Ginger, Sweet, Salty, Sour, Pectin, White Wine Dry, Fish sauce, Sauces

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Yogurt Sauce

Cooked Yogurt Sauce

Time to cook: 30 minutes

There are a lot of different sauces on this site, here is my suggestion. The sauce is light and almost dietary. For those who watch out for their figure, and not only for them :) My family used to eat this sauce with stuffed cabbage rolls, but it also goes well with fish dishes.

Author of the recipe

Ingredients and taste: Salt, Garlic, Sauce, Cucumber, White pepper, Fish sauce

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Salsa romesco

Cooked salsa romesco

Time to cook: 60 minutes

Total Servings: 6

The pride and culture of Catalan cooking, Romesco sauce is a true ingredient of Catalan cuisine. Its birthplace is contested by the two regions of Catalunya-Sitges and Tarragona. It was there, on the mountain slopes, covered with almond trees, that this famous sauce was born. It was quite labor-intensive to make, so large quantities were made at once, and the sauce was well preserved. Each family had its own family recipe, the secrets of which were handed down from generation to generation. Out of respect for tradition, I made romesco according to an ancient recipe and ancient technology: I pounded all the ingredients in a clay mortar. Nowadays, in supermarkets they sell industrially produced sauce, it has little in common with traditional romesco. But if you were to eat at a good Catalan restaurant, you would definitely be served authentic Catalan romesco sauce with meat, seafood, or vegetables. Tradition lives on... Uploading this recipe, I realize I won't find many followers. I present it purely for informational purposes, as an excursion into the history and traditions of my beloved Catalunya

Author of the recipe

Ingredients and taste: Garlic, Spicy, Tomato, Vinegar, Olive Oil, Sweet, Spices, Sour, Bread, Nuts, Fish sauce, Sauces

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Beet Sauce

Cooked beet sauce

Time to cook: 10 minutes

Total Servings: 6

I can't help but share this sauce with you! Will definitely come in handy for our family and friends! Tender, velvety, fluffy with horseradish and beets! Brilliant, creamy, savory! You'll love it with the family! Fragrant and garlicky! It'll be delicious with fish for sure! To the baked pork, to the tongue! Or just for the table! # With a spoon and nothing else! You'll fall in love with it!

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Garlic, Spicy, Mayonnaise, Horseradish, Beetroot, Sour Cream, Creamy, Fish sauce, Sauces

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Apple sauce for grilled fish

Cooked applesauce for grilled fish

A cottage neighbor brought us a gift the other day in the form of a ling fish. It is very tasty, but there is a BUT: the body of a tench is covered with small, tight-fitting scales and a thick layer of mucus. So, it's no fun to clean it. But this time we decided to barbecue it, just rinsing off the mucus from it. It'll come off just fine after it's baked. And the grill fish marinade kit from Forester will help us with that. For my part I propose apple sauce, which goes well with fish.

Author of the recipe

Ingredients and taste: Salt, Lemon, Spicy, Sugar, Seasoning, Sauce, Herbs, Apples, Fish sauce

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Meyer sauce for fish

Cooked muller sauce for fish

Time to cook: 15 minutes

Meunière sauce - an oily sauce of French cuisine which brings out the charms of seafood and fish dishes. Three ways of preparation: 1. With brown butter. 2. Fish oil. 3. Sauce for hot fish. The flavor comes from the special processing of the ingredients. Butter can be melted at room temperature, heated in a pot or in a skillet on a piece of fish, but brown melted butter is used to make the sauce lesser in haute cuisine. I make plaice fillets with the sauce.

Author of the recipe

Ingredients and taste: Salt, Black Pepper, Lemon, Spicy, Flour, Wheat Flour, Lemon Juice, Parsley, Creamy, Sauce, Fish, Flounder, Sauce To Fish

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