Alpine Fish

Name: Alpine Fish
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (225 ml)
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) Fish Sauce; 1/4 cup (60 ml) Water; 2 Tbsp (30 ml) Rice Vinegar; 2 Tbsp (1 lime) (30 ml) Lime Juice; 1/4 cup (50 g) Sugar; 1 clove minced Garlic; 2, thinly sliced Bird's Eye Chile

Independent adaptation of a publicly published David Chang recipe. Not affiliated with, sponsored by, or endorsed by David Chang.

David Chang's Alpine Fish, from the published recipe.

Ratio

Fish Sauce 120 mlWater 60 mlRice Vinegar 30 mlLime Juice 30 ml

Ingredients

Fish Sauce — 1/2 cup (120 ml)
Water — 1/4 cup (60 ml)
Rice Vinegar — 2 Tbsp (30 ml)
Lime Juice — 2 Tbsp (1 lime) (30 ml)
Sugar — 1/4 cup (50 g)
Garlic — 1 clove minced
Bird's Eye Chile — 2, thinly sliced

Method

Pour to the lines in order (bottom → top): Fish Sauce, Water, Rice Vinegar, Lime Juice.
Add finishing notes: Sugar, Garlic, Bird's Eye Chile.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Alpine Fish★ STARRED KITCHEN
Rice Wine & Soy Dressing★ STARRED KITCHEN
Indigolane Ginger-Soy★ STARRED KITCHEN
Kyoto Ginger-Soy★ STARRED KITCHEN

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Provenance

Korean-American chef founder of Momofuku; James Beard Rising Star / Outstanding Chef lineage with Michelin at Momofuku Ko. Noodle-bar roots expanded into a global restaurant and media group.

Originally published as Fish Sauce Vinaigrette.

Adapted from a recipe published by David Chang in Momofuku by David Chang & Peter Meehan.

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Momofuku by David Chang & Peter Meehan (published as “Fish Sauce Vinaigrette”). Full citation lives in Provenance.

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