Are you bored of the same old roast? Tired of its flavors? Looking for a change? You don’t need to look too far – this Thai-inspired roast with fish sauce generally produces a pungent smell that most people dislike, but when roasted – it produces a full bodied flavor and beautiful caramelized finish to the poultry.
By Josephine Chan
I love roasting. It’s easy, nutritious while keeping the meat juicy and tender without overcooking it.
Who would have thought that fish sauce actually tastes really good with a roast – especially with that unforgettable pungent smell. I was initially skeptical about using fish sauce so generously in the dish. Commonly used in Asian cooking – fish sauce is extracted from the fermentation of fish with sea salt. Can you imagine just how salty they taste and … the smell … is best described as fishy pungent.
The actual dish however, surprised me. The combination of fish sauce, coriander and the chillies really brought out a full bodied umami flavor to the roast. By following the method closely, I’ve managed to keep the meat moist and tender which I’m very pleased with.
This recipe is adapted from Adam Liaw’s Asian After Work.Print
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.