Posted July 10, 2018 12:21:36 You’re probably thinking that cooking seafood is a lot easier than baking, right?
The process is quite similar, and the difference between baking and cooking seafood boils down to the two ingredients: eggs and water.
The key to getting your fish sauce recipe to work is to ensure you use high-quality eggs, and keep them in a cool, dark place (and in a bag with a lid) at all times.
This will prevent the shell from absorbing the salt and vinegar, which will damage the fish’s flavor.
The eggs themselves have to be boiled.
That’s right, the egg is boiled, but with water added to it.
To get the most out of this process, you’ll want to use high quality eggs that are at least two-thirds white, and a high boiling point.
For example, an Easy Cook® egg will boil at 135 degrees Fahrenheit.
If you have a standard oven, you can skip the water and just boil the eggs in a hot oven.
If not, boil the egg in a saucepan with a cover and leave it for an hour to cool down.
Then, place the egg on a cooling rack, which should be on a table or counter, and let it cool for at least 15 minutes.
While it’s cooling, heat up your oil in the microwave.
If it’s hot, you need to add the egg to the pan so that it’s cooked all the way through.
Once it’s done cooking, it should be ready to use.
Now, let’s get cooking!
You’ll need to boil the salt separately.
To do this, place a piece of parchment paper or wax paper under the lid of your slow cooker and let the eggs sit for 30 minutes.
Then add the salt to the boiling water in a small saucepan.
This is how you know it’s time to add salt: If the eggs are still warm, it’s almost done cooking.
If they’re not, then the eggs need to be reheated in the water.
In the same pan, melt the butter.
Pour the butter over the eggs, stirring constantly.
You should see a thick, glossy white sauce appear.
Add the salt, and cook on low for 15 to 20 minutes.
This should cook the eggs completely, but the sauce should still be a thick layer of sauce.
Then flip them over and add the white sauce and butter.
The butter should still make a thin layer of butter, and that’s it.
The white sauce should keep the eggs from sticking to the bottom of the pan.
Remove the eggs with a slotted spoon and set aside.
Now it’s about time to get your sauces ready!
First, heat your vegetable oil in a large saucepan over medium-high heat.
Add your chopped onion and sauté until soft, about 3 to 5 minutes.
Add in your chopped garlic and saute until soft and translucent, about 5 minutes more.
Add a couple tablespoons of the cooking liquid, and stir in your cooked fish.
Continue to stir in the salt until the fish is coated in sauce.
Add 1 teaspoon of the red pepper flakes to taste.
When the sauce is done cooking and the fish sauce is thickened, turn the heat to low and let simmer for 5 minutes, until it thickens.
Remove from the heat.
Taste the sauce.
If there are any notes, add them to the comments.
Next, whisk together your fresh basil and cilantro.
You can add your chopped parsley to this as well.
Add that to the sauce as well if you’d like.
Taste and add more basil if you like.
Next up, add in your tomatoes, cooked and drained.
You don’t want to over-process them as the tomatoes are going to become mushy when they come out of the water in the slow cooker.
Add more olive oil to your slow cookers to help it cook evenly, then add in some fresh parsley and a couple of chopped cilantro leaves.
Once your fish is cooked, drain and set it aside.
In a large pot, bring the water to a boil, then turn it down to medium-low and let boil for 20 minutes, or until the water reaches about 100 degrees Fahrenheit, which is the correct temperature for fish.
Once the water has reached that temperature, add your fish.
Stir it around a little to loosen the skin and bones, then cook it for about 4 to 5 more minutes, stirring frequently.
When it’s browned, turn off the heat and let this sit for 5 to 10 minutes before you add the rest of the ingredients.
While the vegetables are cooking, make your sauce.
In this step, you’re going to combine your tomatoes and garlic in a bowl.
If your sauce is too thick or thick, add a little more salt to it,