Tis the season for holiday parties, which begs the question: What do I bring? Don't fret, we've got you covered with our savory Brussel Sprouts Recipe courtesy of Chef Zoller.


Fish Caramel Ingredients

  • 5 shallots, thinly shaved
  • 2 bulbs garlic, minced
  • 2 heads lemon grass, outer stem removed, pounded with the back of a knife and very finely chopped
  • 1 bunch cilantro stems, thinly sliced
  • 5 Thai chilies, finely minced
  • 1 bottle fish sauce*
  • 3 limes, juiced and zested
  • 32 ounces palm sugar
    (*Note: Have open ventilation when working with fish sauce- it can be pungent)
  1. In a medium sized pot sweat down the shallot, garlic, lemongrass, cilantro stems and Thai chilies in a neutral oil until they become translucent.
  2. Add fish sauce and reduce by half (this is the part that doesn’t smell very good)
  3. Once the fish sauce is reduced, add your palm sugar, let reduce until a thick consistency is achieved. Once the sauce has cooled completely fold in the lime juice and zest.

All together with Brussel Sprouts:

  1. Simple cut the root off the Brussel Sprouts and cut them in half.
  2. At TRACE we fry them, but if you toss them in oil and bake them at 400 for 10-12 minutes then toss them in the fish caramel you’ll get a similar result.

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