stove · hot sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minUmberbench Fish Condiment
Independent adaptation of a publicly published Chris Shepherd recipe. Not affiliated with, sponsored by, or endorsed by Chris Shepherd.
Chris Shepherd's Umberbench Fish Condiment, from the published recipe.
Ratio
Ingredients
- Fish Sauce — 3/4 cup (180 ml)
- Rice Vinegar — 1/8 cup rice wine vinegar (30 ml)
- Brown Sugar — 1 1/2 Tbsp (18 g)
- Garlic — 1 clove peeled
- Cilantro — 10 sprigs (10 g)
- Water — 1 Tbsp (15 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Umberbench Fish Condiment wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 4 national awards
- Cedarbench Korean GochujangNATIONAL AWARD WINNER
- Coralhouse Yum NuaNATIONAL AWARD WINNER
- Coralfield Nam JimNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Fish Sauce Condiment.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Chris Shepherd Underbelly / Local Palate (published as “Fish Sauce Condiment”). Full citation lives in Provenance.