This week’s recipes from the L.A. Times Test Kitchen

In our latest Master Class, Sang Yoon shares his love for fish sauce:

“My absolute favorite anchovy product is known simply as fish sauce. If you’re a fan of southeast Asian cuisine, you know what I’m talking about. Fish sauce is a pretty basic ingredient. Anchovies fermented with salt and water. But the resulting liquid is a clear, amber-hued complex flavor bomb from heaven. Rich with natural glutamates, fish sauce transcends the humble ingredients from which it’s made and becomes a versatile and important flavor-building block.

“The amazing thing about fish sauce is that it can be incorporated into many recipes without adding a ‘fishy’ flavor. It’s that unsung hero role. Think about the flavors of yam neua (Thai beef salad). Tart, spicy, salty. A perfect example of fish sauce bringing intensity and flavor depth without showing its oceanic roots.�

Check out his video and recipes.
This week’s recipes include:

• Chiang Mai-style curry
• Thai vinaigrette
• Lawry’s Nutella chocolate Kahlua mousse

When you try one of this week’s recipes or any L.A. Times recipe, let us know! Upload a photo to the “Our Recipes, Your Kitchen� gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online on our L.A. Times Food page.

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