Low Carb Broccoli With Brown Butter Fish Sauce. I have broken down. I purchased fish sauce. I have used other ingredients in its place for too long and I can’t do it any longer. It seriously has such an “its own umami flavor” and is so ubiquitous to so many ethnic cuisines that I want to post I just had to have some. As you can see, I bought a tiny tester bottle but I can assure you I will be buying a bigger bottle next time because I plan to use it more. One of the things I learned from the verbal tutorial at my local Thai market is that the fish sauce needs to be clear and free from anything floating around in it.
If you see dark glass with fish sauce in it-don’t buy it on general principals. It may be fine but dark glass may be trying to hide things as well and something else I learned is the lighter the color the better so I think I will be buying either Squid, Three Crabs or Red Boat the next time and Red Boat 40°N is pretty much rated as the Ferrari of fish sauces and like most people-I dream of driving a Ferrari. I have since purchased a bottle of Red Boat 40°N and to even my plebian Asian tastes, the Red Boat is better. Fish Sauce should have only two ingredients: Anchovies and Salt.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Lb Fresh Broccoli
- 1 Medium Julienned Red Onion
- 3 T Olive Oil
- ¼ C Butter
- 2 T Capers
- 2 t Fish Sauce
- Preheat the oven to 500°.
- Line a sheet pan with foil.
- Toss the broccoli and red onion with the olive oil and spread on foil seasoning lightly with pepper.
- Bake, without remixing, about 15-20 minutes or until broccoli begins to brown.
- Transfer to larger bowl.
- Meanwhile in a small sauté pan, cook butter over moderate heat, stirring occasionally, until the it begins to brown, about 5-6 minutes.
- Remove from heat and stir in the capers & fish sauce.
- Drizzle the brown butter sauce over the vegetables and serve.
- 4 Servings
- 240 Calories, 1.7g Protein, 22.0g Fat, 8.0g Carbs, 2.9g Fiber, 5.1g Net Carbs