Brussels Sprouts with Fish Sauce

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify

Cooking Flow

Cook: 20 min
: [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

Add olive oil to the pot and arrange Brussels sprouts evenly, cut-side down. Cover and steam-roast over [LOW] heat for 20 minutes.
In a small bowl, mix all ingredients for Sauce Mixture.
Drizzle Sauce Mixture over Brussels sprouts and serve.

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Musui–Kamado

$670

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Magnetic Trivet

$65

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Oven Pot 2.0

$340

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Reference the chart below to adjust the recipe.
Product	Ingredient Amount	Cook Time	Serving Size
Product 14cm Oven Pot	Ingredient Amount Decrease by 75%	Cook Time 5-10 min less	Serving Size Serves 1
Product 18cm Oven Pot	Ingredient Amount Decrease by 50%	Cook Time Use standard	Serving Size Serves 1-2
Product 22cm Oven Pot/Musui	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4
Product 26cm Oven Pot	Ingredient Amount Increase by 50%	Cook Time 5-10 min more	Serving Size Serves 5-6
Product 26cm Shallow Oven Pot	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4

Brussels Sprouts with Fish Sauce

Cooking Flow