Vermicular | Brussels Sprouts with Fish Sauce

Brussels Sprouts with Fish Sauce

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
20 min
Cooking Steps

[LOW] 20 min

Ingredients

10 brussels sprouts, halved lengthwise
2 tablespoons olive oil

Sauce Mixture
½ clove garlic, minced
1 tablespoon Nam Pla (fermented fish sauce)
2 teaspoons red wine vinegar
1 teaspoon fresh ginger, peeled, finely chopped
1 teaspoon fresh cilantro leaves, chopped
1 teaspoon sugar
½ teaspoon crushed red pepper

DIRECTIONS
  1. Add olive oil into the pot and space out brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.

  2. In a small bowl, mix all ingredients for Sauce Mixture. Set aside.

  3. Drizzle Sauce Mixture over brussels sprouts and serve.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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