Recipes for Fish Sauce

Ingredients

• 2 tablespoons expired fish sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and sliced onion, and stir-fry for 2 minutes until fragrant.
3. Add the bell pepper, broccoli florets, and snap peas to the wok, and stir-fry for another 5 minutes until the vegetables are crisp-tender.
4. Pour the expired fish sauce over the vegetables, and stir-fry for an additional 2 minutes to evenly coat the vegetables.
5. Season with salt and pepper to taste.
6. Serve hot as a side dish or over steamed rice.
7. Note: Expired fish sauce may have a slightly altered flavor, so adjust the seasoning according to your taste.

Ingredients

• 4 salmon fillets
• 1/4 cup slightly expired fish sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a bowl, whisk together the fish sauce, honey, minced garlic, grated ginger, lime juice, vegetable oil, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Make sure the fillets are well-coated. Cover and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Remove the marinated salmon fillets from the refrigerator and transfer them to a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with fresh cilantro and serve hot.

Ingredients

• 1 pound chicken breast, cut into cubes
• 2 tablespoons expired fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sriracha or hot sauce
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• Wooden skewers, soaked in water

Instructions

1. In a bowl, whisk together the expired fish sauce, soy sauce, honey, sriracha, minced garlic, and vegetable oil.
2. Add the chicken cubes to the bowl and toss to coat them evenly with the marinade.
3. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour or overnight.
4. Preheat the grill to medium-high heat.
5. Thread the marinated chicken onto the soaked wooden skewers.
6. Grill the skewers for about 6-8 minutes per side until the chicken is cooked through and slightly charred.
7. Serve hot as an appetizer or main dish, garnished with fresh herbs if desired.
8. Note: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure food safety.