Chef James Syhabout flavors his meatballs simply with fish sauce and soy sauce. They’re served in his soothing congee with assorted condiments, including cilantro, garlic oil and chile vinegar. Slideshow: More Meatball Recipes
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This simple dipping sauce from chef James Syhabout is a mix of pungent fish sauce, chiles and shallot. It’s great with green mango, as well as ripe mango and pineapple. Slideshow: More Party Dip Recipes
Relishes typically contain cooked and pickled vegetables; the one here is mouth-tinglingly tangy. James Syhabout of Oakland, California's Commis makes it by pickling shallots, capers, pistachios and pink peppercorns overnight in Champagne vinegar and olive oil. It's awesome on tomatoes, but he also likes using it on fish. Best New Chef 2010: James Syhabout More Easy Recipes from the 2010 Class of Best New Chefs