George Chen, chef and owner of San Francisco’s China Live, blends a salt-forward Japanese soy sauce, a sweeter Chinese ...

sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then, a splash of fish sauce - or nuoc mam - brings it all ...

By Sam Sifton Melissa Clark’s baked fish and chips.Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: ...

From rich sauces to ones that pack heat or acidity, swap out your go-to tartar sauce with any of these options to work new flavors into your fried fish routine.

sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then, a splash of fish sauce — or nuoc mam — brings it ...

Freshness comes from coriander used several ways, sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. And then, a ...

sweetness from fried shallot oil, and a delicate floral essence extracted from a giant water bug used in northern Vietnamese cooking. Recommended Videos And then, a splash of fish sauce — or ...