Skip to contentSkip to footer

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


  • 1200 mirin
  • 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.