rather than concoct an elaborate fish sauce, Flay pinpoints vinaigrette as a light, delicious, and easy-to-make addition to your favorite seafood recipes. In fact, Flay started using vinaigrette ...

To make fish sauce, you mix fish and salt at a ratio of 1:3 and then leave it to ferment for 3-12 months. After around the ...

Let me have another one here to make sure the quality is as good ... It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam ...

Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides, then cook over low heat till cooked. Keep aside. 2. To make the sauce, melt the butter and add the refined flour, ...