Sambal Chicken and Roasted Eggplant: Nik Sharma’s Recipes with Fish Sauce | Food
Of all the condiments in my fridge, fish sauce holds a special place in my heart. Its brilliant ability to swell umami in a dish is remarkable, and what I love most is that a few drops are enough. This week, it forms the basis of a spicy marinade for chicken and sauce for roasted eggplant and corn.
Roasted eggplant with corn and shallots (top photo)
Preperation 20 mins
to cook 55 minutes
2 medium Asian eggplants, cut in half lengthwise
2 corn on the cob, the shells removed
60 ml extra virgin olive oil
Fine sea salt
1 sesame seeds
6 shallots, peeled and cut into thin slices
2 cloves of garlic, grated
60 ml of black vinegar or rice vinegar
1 tablespoon soya sauce
1 tablespoon toasted sesame oil
2 teaspoons liquid honey or maple syrup
1 teaspoon fish sauce
1 teaspoon ground black pepper
1 green or red Thai chili, thinly sliced, the pith and seeds discarded if you prefer less heat
2 chopped cilantro leaves and stems
Heat oven to 200C (180C fan) / 390F / gas 6. Line a baking sheet or sheet with aluminum foil. Mark the cut sides of the eggplant in a crisscross pattern. Brush the eggplant and corn all over with half the olive oil, season lightly with salt and roast for 25-30 minutes, until the eggplant is golden, then transfer the eggplant halves to a plate.
Return the baking sheet with the corn to the oven, this time on the top rack, turn the grill on and cook, turning regularly, for five or six minutes, until the corn begins to char. Remove and let cool. Once the ears are cool enough to handle, cut the kernels and distribute them over the eggplants.
In a medium saucepan, heat the remaining two tablespoons of extra virgin olive oil, then add the sesame seeds and cook for only 30 to 45 seconds, until they begin to brown and turn brown. become fragrant. Stir in the shallots, sauté for six to eight minutes, until golden, then add the garlic and cook for 30 to 45 seconds, until fragrant. Season with salt, then spread the shallot mixture on top of the eggplant and corn.
Combine the vinegar, soy, sesame oil, honey, fish sauce, black pepper and chili in a small bowl, then season with salt to taste. Pour two or three tablespoons of the dressing over the roasted vegetables and serve hot, sprinkled with cilantro and the remaining dressing on the side.
Chicken with sambal and green beans
Preperation 20 mins
Marinate 1h +
to cook 45 minutes
2 tablespoon grape seed oil or neutral, plus an additional 2 tablespoons for the marinade
4 chicken thighs (about 910g total weight), with bone and with skin
2 shallots, peeled and thinly sliced
227g green beans, trimmed and cut into 2½ cm pieces
½ teaspoon ground black pepper
2 chopped chives
For the marinade
60g of sambal oelek
4 cloves of garlic, peeled and thinly sliced
2 grated fresh ginger
2 tablespoon flowing honey
2 tablespoon lime juice
2 teaspoons fish sauce
1 teaspoon of red pepper flakes
Fine sea salt
In a large bowl or ziplock bag, combine all the marinade ingredients with two tablespoons of oil and one teaspoon of salt.
Pat the chicken dry with a kitchen towel. Cut three or four deep slits in the skin of the chicken, put in the marinade, toss to coat, then refrigerate for at least an hour and at most four hours.
When you’re ready to cook, put a tablespoon of oil in a large saucepan over medium-high heat. Once hot, add the chicken and its marinade, cover and cook, 25 to 30 minutes, until the chicken is cooked through; if at some point the liquid in the pan starts to dry out, add a few tablespoons of water – the final consistency should be a thick sauce that coats the chicken.
Transfer the cooked chicken and sauce to a bowl, wipe out the pot and return to medium-high heat. Heat the remaining tablespoon of oil, then sauté the shallots for four to five minutes, until they begin to brown. Add the green beans and sauté for three to four minutes, until tender and bright green. Return the chicken and sauce to the pan, fold to combine, then season to taste. Remove from the heat, garnish with chives and serve hot.