1,681 fish sauce recipes

Steamed salmon fillets served chilled with a butter-sauteed cucumber and sour cream sauce with dill. An elegant cold fish dish for warm-weather entertaining.

Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Indian yogurt kabob sauce with cumin, coriander, garam masala, turmeric, and garlic-ginger paste. A tangy, spiced marinade for grilling meat, fish, or vegetables.

Red pepper garlic sauce made from fresh-juiced bell peppers and garlic, thickened with arrowroot and finished with red wine. A vibrant, naturally sweet sauce for grilled meats and fish.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Pan-fried fish fillets with Jerusalem artichokes braised in white wine, rosemary, lemon, and heavy cream. An elegant dish where the artichokes melt into a thick, silky sauce.

Paprika sauce simmers sweet peppers, bacon and tomato with smoky paprika, then finishes with sour cream for a creamy, Hungarian-style sauce. Spoon it over fish or chicken in about 25 minutes.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Steamed salmon with black bean sauce, ginger and colorful peppers. Chinese-style fish recipe ready in 40 minutes with aromatic Asian flavors.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Garlic aioli dipping sauce made with egg yolks, olive oil, Dijon mustard, and fresh lemon juice. The classic Mediterranean condiment for fried squid, grilled fish, and crudités.

Sous Provencal is a light, airy sauce made from hand-emulsified egg yolks, whipped egg whites, sour cream, mustard, and red wine vinegar. A French-Russian cold sauce for fish and vegetables.

Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.