Fish sauce glaze with charred vanilla
The combination of vanilla with sweet fish or seafood is pretty well known. Here, the fish sauce glaze with the vanilla creates a super-luxurious flavour.
Dutch vanilla by Koppert Cress has a rich and intense flavour that works exceptionally well in savoury preparations like this one.
Makes 750 millilitres.
Allergens & dietary requirements
- Fish
- Pescetarian
Ingredients
- 1200 g mirin
- 2 pods Dutch vanilla, Koppert Cress
- 333 ml fish sauce
Preparation method
- Put the mirin on high heat and burn off the alcohol.
- In the fire of the mirin, roast the vanilla until smoky and well roasted.
- Add the fish sauce to the mirin.
- Cut open the Dutch vanilla pods and scrape out the seeds.
- Add the seeds and pod to the mirin mixture, stir well.
- Pour into a container that fits into a food dehydrator.
- Dry at 60°C for 6-8 hours to a syrupy glaze. Each dehydrator is different, so keep a close eye on it.
Serving suggestions
- Delicious as a component in a dish with grapefruit, lime, and lobster.
- Goes well with salmon, rice, and avocado.
- Perfect with scallops, hazelnut, and cauliflower.
