Description
A marinade of full bodied olive oil and fish sauce gives the slightly bitter Brussels sprouts a firm succulent texture and sweet salty taste.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed at stalk end
- ¼ cup full bodied extra virgin olive oil
- 1–2 tablespoons fish sauce, to taste
- Coarse sea salt
Instructions
- Bring a large pot of water to a boil and season with coarse sea salt until it is really salty. It should taste like the ocean. Actually get a spoon and taste the boiling water. (let it cool for a minute so you don’t burn yourself). It’s the only way to know if it’s salty enough.
- Add the Brussels sprouts and cook for about 10 minutes until they are barely tender. They should be just cooked through.
- Drain them in a colander and quickly transfer to a shallow bowl.
- While hot, pour on the olive oil and fish sauce
- Stir and taste one. Add another tiny splash of fish sauce if needed.
- Let the sprouts cool completely, resting and steeping for at least 1 hour or overnight in the refrigerator.
- Serve at room temperature.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Appetizer, Vegetable
- Cuisine: Asian, Paleo, Gluten Free