PANTRYFLEX

On the jar: Queens Spicy Fish- Caramel

stove · gastrique

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Spicy Fish-Sauce Caramel

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

Spicy Fish- Caramel from a national-award-winning chef.

Ratio

Ratio by volume: Fish Sauce 120 ml, Red Pepper 3 ml, Sugar 360 ml, Shrimp Paste 60 ml, Water 15 ml
Fish Sauce 120 mlRed Pepper 3 mlSugar 360 mlShrimp Paste 60 mlWater 15 ml

Ingredients

  • Fish Sauce — 120 ml
  • Red Pepper — 2.5 ml
  • Sugar — 360 ml
  • Shrimp Paste — 60 ml
  • Water — 15 ml

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Provenance

Ricky Moore works in North Carolina coastal seafood at Saltbox Seafood Joint; credentials include James Beard Best Chef: Southeast 2022 (Saltbox Seafood Joint, Durham).

Adapted from a Ricky Moore recipe (Ricky Moore / WRAL (shrimp fat chicken wings, Saltbox)).

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FAQ

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ricky Moore / WRAL (shrimp fat chicken wings, Saltbox) (published as “Spicy Fish-Sauce Caramel”). Full citation lives in Provenance.