FRIED BRUSSELS SPROUTS WITH FISH SAUCE VINAGRETTE
If you have ever gone out to eat at a Ramen restaurant, typically they have Brussels Sprouts on the menu. They are usually fried and coated in a fish sauce. I am truly addicted to these. I believe the trend began at the famous Momofuku restaurant in New York City. However, my favorite ramen spot for Brussels Sprouts is Bar Chuko in Brooklyn. I am obsessed with them, I would order multiple orders of Brussels Sprouts in one sitting.
These Brussels Sprouts are perfectly fried and paired with a wonderful tangy dressing. You will want to make multiple batches of these bad boys as they are super addictive.
INGREDIENTS
Fish Sauce Vinagrette
1/4 cup Asian fish sauce
1/4 cup water
1/4 cup sugar
juice from a lime
1 garlic clove, minced
1 (1 1/2-inch) fresh red Thai chile, thinly sliced crosswise, including seeds
Fried Garlic
6 garlic cloves, sliced
2 tablespoon vegetable oil
Brussels Sprouts
2 pounds Brussels sprouts, trimmed and halved lengthwise
4 tablespoons canola oil Grapeseed or other neutral oil, as needed (lots for frying, little for roasting)
2 tablespoons finely chopped cilantro stems
servings: 4
PREPARATION
Fish Sauce
Combine the fish sauce, water, sugar, lime juice, garlic, and chilies in a jar. Mix well. The vinaigrette will keep for up to a week in the refrigerator.
Fried Garlic
Heat 2 tablespoon of olive in a skillet over medium. Add garlic and cook, stirring occasionally until crisp and light golden brown. Use a slotted spoon and transfer to paper towel lined plate.
Brussels Sprouts
Pre-heat oven 400 degrees
Peel away any loose or discolored outer leaves and cut the sprouts in half.
Heat oil in large cast iron skillet or oven safe skillet on medium high. When the oil is hot, add Brussels sprouts cut side down. Cook until bottoms of Brussels sprouts are brown.
Transfer pan to the oven, cook until sprouts are tender, about about 15 minutes. Remove from oven and set back on stovetop on medium high and toss Brussels sprouts in oil and cook until crispy. about 5 minutes.
Add Brussels sprouts in a bowls top with the dressing, toss to coat. Garnish with fried garlic and cilantro.