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Fish sauce glaze

Fish sauce is the best-known garum. Much more flavour is retained by not boiling down the glaze but reducing it in a food dehydrator. Gareth Ward uses this glaze for the lobster claws.

Creation by Gareth Ward, Ynyshir**, Wales, UK

Makes 750ml

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

1200
ml
mirin
333
ml
fish sauce

Scale recipe

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