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easy &quick

Fish Sauce

QimiQ Benefits

  • Deep freeze stable
  • Reduced skin formation, if at all. A very fine skin may form which disintegrates immediately when stirred, without causing lumps
  • 100% natural, contains no preservatives, additives or emulsifiers
  • Quick and easy preparation
  • Emulsifies with butter
  • Problem-free reheating possible

Minutes

15

Difficulty

easy

Fish Sauce
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Ingredients

For 2460 g

  • 550g

    QimiQ Cream Base

  • 160g

    Onion(s), chopped

  • 6g

    Garlic, chopped

  • 50g

    Butter

  • 500ml

    White wine

  • 800ml

    Fish stock

  • 150ml

    Dry vermouth

  • 1g

    Bay leaves

  • 0.1g

    Thyme, dried

  • 0.5g

    Lemon peel

  • 0.8g

    Fennel seeds, dried

  • 2.5g

    Salt

  • Cayenne pepper

  • 27g

    Corn flour / starch

  • 15ml

    Water

  • 100g

    Sour cream 10 % fat

  • 100g

    Butter, chilled

Preparation

  1. Sauté the onion and garlic in the butter until soft.
  2. Add the white wine, fish stock, spices and vermouth, bring to the boil and simmer for a few minutes.
  3. Add the corn flour to the water and mix to a paste. Use to thicken the sauce. Stir in the QimiQ Sauce Base, bring back to the boil and continue to cook until the required consistency has been achieved.
  4. Finish with the sour cream and chilled butter and strain before serving.
Some doughy looking food

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