La salsa de pescado también tiene su lugar en los postres
La salsa de pescado, que aporta umami a los platos salados, también aparece en caramelos y helados de la repostería contemporánea.
Made from salted and fermented anchovies or krill, fish sauce is a seemingly simple ingredient that makes many foods taste better and more complex, even when used in small amounts. According to The Woks of Life, it's an essential ingredient in Southeast Asian cuisine and also appears in several Chinese recipes. That website recommends adding a few drops to phở broth or using it as a base for Vietnamese nước chấm, and Thai blogger Cooking With Nart uses it in Prik Nam Pla, a condiment with chilies and garlic.
According to the Los Angeles Times, Little Flower Candy Co.'s salted candies have "the same value that salt once did," at least for the residents of Pasadena. In addition to the classic combination of salt, vanilla, and chocolate, there's a fourth flavor made with fish salt from the Vietnamese brand Red Boat. These pink granules come from the salt that coats the barrels after the fish sauce has been emptied, and according to the brand, they add a "natural umami touch to any dish."
Combined with the responsibly sourced Cambodian palm sugar that the company uses in all its sweets, the anchovy-infused salt intensifies the classic salt and caramel combination. Executive Chef Cecilia Leung describes this fishy confection as "silky" and "exquisite." To try it, you'll need to visit the store in person, as the online shop currently only offers the three original flavors.
In ice cream, chef Jenny Dorsey understands the value of combining savory with sweet. Her recipe for caramel ice cream with fish sauce is based on that same principle. In a Facebook recipe video, Dorsey melts white sugar over medium heat, stirring until dissolved, and then adds room-temperature butter, heavy cream, and her fish sauce.
Dorsey notes that some brands are saltier and have a more intense fishy flavor than others, so it's best to choose carefully. She uses Son, which she describes as "smooth, yet with a deep, robust flavor." The toffee can be served over ice cream or as a complex, slightly salty topping for any sweet dessert.
