Fish sauce is made by coating small fish like anchovies in salt and letting them ferment in large barrels. The fish breaks down and results in briny, umami-packed liquid condiment. It’s commonly used in Mediterranean Southeast Asian cooking to lend a deeply savory, salty flavor to recipes.

Can I make this recipe without a grill?

If you don’t have access to a grill or want to make this recipe outside of grilling season, drizzle the sauce over roasted vegetables instead.

Grilled Vegetables with Fish Sauce Caramel Recipe

Name: Grilled Baby Vegetables with Fish Sauce Caramel
Total time: 10 min
Ingredients: Fish Sauce Caramel; 3/4 cup light brown sugar; 1/4 cup Thai fish sauce; 1/4 cup pure maple syrup1 small leek, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup); 1 medium scallion, trimmed and thinly sliced (about 3 tablespoons); 2 teaspoons chopped peeled fresh ginger (about 1 [1-inch] piece); 1 medium garlic clove, finely chopped; 1 small Thai chile, finely chopped (about 1 teaspoon); 1 tablespoon fresh lime juice; 1 tablespoon unsalted butter; Baby Vegetables; 4 small heads baby bok choy (about 10 ounces), halved lengthwise; 6 small carrots (about 8 ounces), trimmed; 8 ounces Broccolini; 2 cups fresh sugar snap peas (about 8 ounces), trimmed; 2 tablespoons olive oil, plus more for grill; 1/2 teaspoon kosher salt

Active Time:

40 mins

Total Time:

10 mins

Servings:

A savory fish sauce caramel takes grilled vegetables to the next level with a sweet and pungent sauce that is easy to pull off at home. Chef Devin Finigan of Aragosta in Deer Isle, Maine, develops the sauce’s umami notes by cooking brown sugar and fish sauce into a thick syrup that’s infused with onions, garlic, and fresh ginger. Rich pats of butter and a splash of lime juice give the sauce brightness and balance that complements the tender baby vegetables.

Frequently Asked Questions

What is fish sauce?

Fish sauce is made by coating small fish like anchovies in salt and letting them ferment in large barrels. The fish breaks down and results in briny, umami-packed liquid condiment. It’s commonly used in Mediterranean Southeast Asian cooking to lend a deeply savory, salty flavor to recipes.
Can I make this recipe without a grill?

If you don’t have access to a grill or want to make this recipe outside of grilling season, drizzle the sauce over roasted vegetables instead.

Notes from the Food & Wine Test Kitchen

To determine whether fish sauce caramel has reached soft-ball stage (235°F) without a thermometer, drop a small spoonful of hot caramel into a glass of very cold water. Let cool slightly, then use fingers to test if the drop forms into a soft, pliable, slightly sticky ball.

Suggested pairing

Pair this recipe with a light and bright white, such as Bodega Garzón Single Vineyard Albariño.

Make ahead

The caramel can be stored in an airtight container in the refrigerator for up to one week. When cooled or cold, the fish sauce caramel is thick. If needed, reheat the sauce gently over low heat to loosen.

Ingredients

Fish Sauce Caramel

3/4 cup light brown sugar
1/4 cup Thai fish sauce
1/4 cup pure maple syrup
1 small leek, trimmed, halved lengthwise, and thinly sliced (about 1/2 cup)
1 medium scallion, trimmed and thinly sliced (about 3 tablespoons)
2 teaspoons chopped peeled fresh ginger (about 1 [1-inch] piece)
1 medium garlic clove, finely chopped
1 small Thai chile, finely chopped (about 1 teaspoon)
1 tablespoon fresh lime juice
1 tablespoon unsalted butter

Baby Vegetables

4 small heads baby bok choy (about 10 ounces), halved lengthwise
6 small carrots (about 8 ounces), trimmed
8 ounces Broccolini
2 cups fresh sugar snap peas (about 8 ounces), trimmed
2 tablespoons olive oil, plus more for grill
1/2 teaspoon kosher salt

Directions

Make the fish sauce caramel

Heat brown sugar, fish sauce, and maple syrup in a medium saucepan over medium-low, stirring constantly, until sugar dissolves, about 3 minutes. Stir in leek, scallion, ginger, garlic, and chile. Bring to a simmer over medium; simmer, stirring often, until mixture reaches soft-ball stage (235°F) and reduces to about 1 cup, 4 to 5 minutes. Remove saucepan from heat, and stir in lime juice and butter. Set aside, and let cool and thicken at room temperature, about 1 hour.
Make the baby vegetables

Preheat grill to medium-high (400°F to 450°F). Toss bok choy, carrots, Broccolini, and sugar snap peas with oil, and sprinkle with salt. Place carrots on oiled grates, and grill, covered, 5 minutes; set aside. Place Broccolini and bok choy on grates, and grill, turning occasionally, until tender and lightly charred, about 10 minutes. Set Broccolini and bok choy aside. Place sugar snap peas in a grill basket, and grill, flipping once, until just tender, 4 to 6 minutes.
Transfer vegetables to a large platter; drizzle with about 1/3 cup caramel. Serve hot with additional caramel on the side.