*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We actually cooked the marinated snapper on the grill tonight so didn't mess with the flour etc. The only thing that we added to the sauce was some garlic. Turned out very very good. Thanks for the post.
I took a few liberties with this. I used salmon because it's the only fish I had on hand. I cubed and pan sautéed skipped the flour. When I pulled out ingredients for my dinner I noticed I was short of fish sauce. Since both my intended recipes used it I had to portion what I had left. I used about a tablespoon for this. After simmering sauce I dumped it in the blender and used half and half instead of cream. This was just fantastic! Every bite was a symphony on the tongue each element is available and noticeable yet blends together to a fantastic result. This recipe would be well suited to anyone that doesn't really care for the taste of fish as the other flavors really explode and hide any fish flavor.
Other than omitting the flour I made this exactly as written which is quite unusual for me. I fried the fish on the burner beside my barbeque to avoid the house smelling like fish for days. It was very flavorful and my husband said it had a gourmet feel. I'm going to try the sauce on noodles with roast chicken this weekend. Thanks for the recipe.
This sauce was excellent with very strong flavor. I used salmon (because it was on sale) and rice instead of linguine. Also I omitted fennel seeds and thyme because I didn't have them. Otherwise I followed the recipe and I was very pleased.