Brussel Sprouts with Radicchio and Fish Sauce
It would be a little embarrassing to admit how many brussel sprouts we’ve been eating around here. Brussel sprout fried rice with preserved lemons and parmesan. Roasted brussel sprouts with whole wheat pasta and chevre. Brussel sprout smoothies. Have to draw the line somewhere.
But don’t draw it before you make these. I know fish sauce doesn’t find its way into some kitchens–you might be vegetarian, you might live in a part of the country where it’s hard to find, or you just find it downright disgusting. Certainly, if you stick your nose into a bottle, you’re liable to run away in fear. Whenever I’m cooking with it, Wyatt wanders into the kitchen and says, in his most high-drama fashion, “Ew! What is that smell?!”
I always think it’s funny when cooks say things like, “Oh, you won’t even taste the anchovies in there!” What?! Isn’t tasting the point? In the case of fish sauce (and sometimes anchovies), not really. At least, not tasting in the distinct way you’d savor a fresh piece of fruit or a piece of chocolate. It’s more like, “What’s in here? It’s haunting.” There’s a name for that–”umami,” or “savoriness–the fifth taste.” Everyone (as in chefs, food writers–duh.) is going overboard on umami these days. I don’t think about it that much, but I know it’s out there, and I know fish sauce is a shortcut to it.
I would eat this tasty number as a main dish–with a side of barley or couscous and a glass of wine. Yum.
In totally unrelated news, we haven’t had rain in a couple days, and Seattleites are coming out of the woodwork. We went to Carkeek Park on Saturday, and the beach looked like the middle of July. I took some of these photos last year at Carkeek. It’s crazy how much the kids have grown since then. I’ve been really nostalgic and thankful this month. It was a year ago that Yancey got THE CALL offering him a job in the fire department, and we’ve been reminiscing in some form almost every day. Being on the beach with the kids, watching trains go by and birds convene in the bare trees, I felt grateful all over again.
Brussel Sprouts with Radicchio and Fish Sauce
Serves two hungry people or 4 as a petite side dish. You could do this without the radicchio–I love, love, love its bitterness and wish I had a bottomless supply. And if you don’t have shallots, sub finely diced onion.
1 lb. (or slightly more) brussel sprouts, trimmed and halved
1/2 head of radicchio, thinly sliced
1 large shallot, finely diced
olive oil
2 Tb. fish sauce
freshly ground pepper
Heat a big pot of salted water until boiling. Blanch the halved brussel sprouts until just tender, about 5 minutes. Drain.
Heat a big glug of olive oil in a large skillet. Add shallots and saute until beginning to brown. Add brussel sprouts and raddichio, and saute over medium high heat until radicchio is wilted and everything’s beginning to get a bit crusty. Add fish sauce and swirl to coat, letting the liquid evaporate off. Serve with freshly ground pepper.
Looks great! Because of you, I now am a proud owner of a bottle of fish sauce, by the way. I have to ask - do the kids like brussel sprouts with fish sauce?? ps - made your amazing granola bars tonight and just blogged about them. thanks so much for the recipe!
these look yummy, so yummy I would eat them for breakfast with a soft boiled egg cracked over them.
oh i think i may know the inspiration for these lovely babies…yes?!?! please say yes!
can you believe in the almost 10 years i lived in seattle, i never went to Carkeek?! shall we call it a date this summer?
Yes! David Chang himself. I didn’t even TRY to make them as good as his, but I think he would approve.
And Carkeek is a date.
mmmmm….
I thought you might want to check out my latest blog post, since it’s kind of about you ; )
http://www.nutritionnutontherun.com
Thank you, Hillary!
I know there is no vegetarian equivalent for fish sauce and it is frustrating. I usually end up adding about the same amount of soy sauce to my recipes, but that depth of flavor is missing. Oh well. We went to the park yesterday and I actually started thinking it was spring. Too bad we have a few (or maybe more) months to get through first.
I’ve become a convert to the joys of Brussels sprouts as an adult. Flavoring them with fish sauce is one of my fave ways to cook them, too. They get so caramelized and just plain yummy.
the constant supply of brussel sprouts around here are calling me as well. i think these would be the perfect companion to tonights scrambled eggs and corn tortillas. i love what this recipe reminds me of! nyc….
just made this. wow!!! i wanted to lick the pan clean it was do delectable. THANK YOU!!! i can imagine this scenario with so many veggies: broccoli, cauliflower, cabbage…..
yesterday felt like spring! i loved it. would have never thought of fish sauce with brussel sprouts - i’m intrigued!
I still don’t like sprouts - I need to try them again though, its been a while.
Love the pics at the end!! And jealous of your weather - I am tired of seeing icicles outside my window!
Mmmm…I’m a lover of brussel sprouts! Can’t wait to try it with fish sauce!
Your blog is so great! We are total leftover junkies. Sometimes the best dishes are born out of desperation!
I am new to your site…and what a way to welcome me. Brussel Sprouts are my absolute favorite vegetable. I have about a hundred recipes….oops…let’s make that a hundred and one. Thanks. Your site is beautiful and I will certainly keep reading.
Love that picture of the birds. Like the Rumi poem. Beautiful.