Saturday, October 1, 2011

Balsamic Mustard Fish Sauce

This is just a quick little post before I head out the door to buy my knives (!) for school. A full-on school-focused post should be up a bit later...not sure yet if it will be "later" in the tonight sense or the before-class-on-Tuesday sense.

I haven't been making extravagant meals or desserts at home lately. I guess it's because I've been busy with going to school, reading for school, and planning for school. But, of course, with anything I do end up making, I have to make it interesting somehow. No ho-hum food creation is allowed in my kitchen. Or, rather, I'm never satisfied with just ho-hum if I'm the one making and eating it. So when I decided to fry a piece of frozen fish for my late-morning protein needs, of course I had to come up with some sort of tasty thing to go with it. And, thus, Balsamic Mustard Fish Sauce was born.

I was craving something sweet and complex, a little spicy, and a little savory. None of the condiments (pre-packaged or otherwise) in my fridge fit this description. So I took some balsamic reduction I had on hand (sweet & complex), added some whole-grain mustard (spice and texture), and dashed in some fish sauce (savory/umami). The fact that the "fish" in the name of this sauce is a double entendre (fish, referring to the fish sauce ingredient & fish, referring to the thing I put it on) was just a bonus.

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