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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 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.