Momofuku'S Roasted Brussels Sprouts With Fish Sauce

Name: Momofuku'S Roasted Brussels Sprouts With Fish Sauce Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Brussels Sprouts; 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves; 3 tablespoons chopped mint; 2 pounds brussels sprouts (smaller ones are better); 2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting); Fish Sauce Vinaigrette; 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier); 1/4 cup water; 2 tablespoons rice wine vinegar; 2 tablespoons lime juice (from 1 lime); 1/4 cup sugar; 1 garlic clove, minced; 2 red bird's-eye chiles, thinly sliced, seeds intact

Servings: persons

Roasted Brussels Sprouts
2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
3 tablespoons chopped mint
2 pounds brussels sprouts (smaller ones are better)
2 tablespoons grapeseed or other neutral oil (or 3 cups if frying instead of roasting)
Fish Sauce Vinaigrette
1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons lime juice (from 1 lime)
1/4 cup sugar
1 garlic clove, minced
2 red bird's-eye chiles, thinly sliced, seeds intact

1
Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside.
2
Peel away any loose or discolored outer leaves, trim the dry end of the stems with a knife, and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash, especially if frying the sprouts. If roasting, and you must, dry very well.
3
To roast the brussels sprouts (recommended): Heat the oven to 400 degrees F. Heat 2 tablespoons grapeseed oil (or just enough to evenly coat the bottom of the pan) in 2 oven-safe wide skillets (12 to 14 inches) over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. Alternately, if you don't have 2 large skillets or are cooking more sprouts for a larger crowd, roast them in the oven: toss them with 1 tablespoon of oil per pound and spread them on a baking sheet, cut sides down. Roast in the oven, checking for browning every 10-15 minutes, tossing them around with a spatula only once they start to brown nicely.The sprouts are ready when they are tender but not soft, with nice, dark brown color.
4
To fry the brussels sprouts: Heat 1 1/2 inches of oil in a deep saucepan over medium-high heat until a deep-fry or instant-read thermometer registers 375u00b0F. Line a plate with paper towels. Fry in batches that don't crowd the pan -- be careful, these will pop and spatter. Brussels sprouts will take about 5 minutes: when the outer leaves begin to hint at going black around the edges-i.e., after the sprouts have sizzled, shrunk, popped, and browned but before they burn-remove them to a paper towel-lined plate or tray.
5
Serve warm or at room temperature. When ready to serve, divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing to taste and cilantro leaves, and toss once or twice to coat.
6
Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chiles in a jar. Taste; If too salty, add more water and/or lime juice. This vinaigrette will keep for up to a week in the refrigerator.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Roasted Brussels Sprouts, 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves, 3 tablespoons chopped mint, 2 pounds brussels sprouts (smaller ones are better), and more.

Yes, Momofuku'S Roasted Brussels Sprouts With Fish Sauce Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Momofuku'S Roasted Brussels Sprouts With Fish Sauce Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions