Andrew Zimmern’s Kitchen AdventuresAndrew Zimmern’s savory caramel sauce is intensely fragrant and flavorful; the fish sauce adds a nicely salty punch. Use over seafood, chicken or pork for sweet-salty Asian flavor. Slideshow: Cooking with Fish Sauce 

Andrew Zimmern
January 2014

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Recipe Summary

total:
20 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy-bottomed medium saucepan, combine the sugar, lemon juice and 1/4 cup of water and bring to a boil. Using a wet pastry brush, wash down any sugar crystals on the side of the pan. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 20 minutes.

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  • Stir in the shallots, chile, star anise, cinnamon and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 1/4 cup of water. Stir over moderate heat until the caramel is dissolved. Pour the sauce into a heatproof bowl and let cool completely. Remove the chile, star anise and cinnamon stick. Use immediately or refrigerate.

Make Ahead

The caramel can be refrigerated in a lightly sealed container for up to 2 weeks.

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