Vermicular | Brussels Sprouts with Fish Sauce

Brussels Sprouts with Fish Sauce

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

[LOW] 20 min


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

  1. Add olive oil to the pot and arrange 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.

  3. Drizzle Sauce Mixture over Brussels sprouts and serve.

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Musui–Kamado with the Vermicular Cookbook.

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