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easy &quick

Fish Sauce

QimiQ Benefits

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

Minutes

15

Difficulty

easy

Fish Sauce
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Ingredients

For 2460 g

  • 550g

    QimiQ Sauce Base

  • 160g

    Onion(s), minced

  • 6g

    Garlic, minced

  • 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 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 a boil and simmer for a few minutes.
  3. Add the starch to the water and mix to a paste. Use to thicken the sauce. Stir in the QimiQ Sauce Base, bring back to a 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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