Baby bok choy, carrots, and snap peas are drizzled with this fish sauce caramel recipe for an impressive vegetable side dish perfect for any party or cookout.
Devin Finigan is the Executive Chef at Aragosta, in Deer Isle, Maine, which was named one of Food & Wine'scaramel 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.
Let cool slightly, then use fingers to test if the drop forms into a soft, pliable, slightly sticky ball.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.Heat brown sugar, fish sauce, and maple syrup in a medium saucepan over medium-low, stirring constantly, until sugar dissolves, about 3 minutes.
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