Fish sauce glaze with charred vanilla, Gastronomixs

Ingredients for 750 milliliters

  • 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.

Serving suggestions

  • 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

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