Fish sauce glaze with charred vanilla, Gastronomixs

• 1200 g mirin
• 2 pods Planifolia Black Vanilla
• 333 ml fish sauce

• Put the mirin on high heat and burn off the alcohol.
• In the fire of the mirin, roast the vanilla until smoky and well roasted.
• Add the fish sauce to the mirin.
• Cut open the Planifolia Black Vanilla pods and scrape out the seeds.
• Add the seeds and pod to the mirin mixture, stir well.
• Pour into a container that fits into a food dehydrator.
• Dry at 60°C for 6-8 hours to a syrupy glaze. Each dehydrator is different, so keep a close eye on it.

• Delicious as a component in a dish with grapefruit, lime, and lobster.
• Goes well with salmon, rice, and avocado.
• Perfect with scallops, hazelnut, and cauliflower.

Link to dish

Recept: Gastronomixs