stove · gastrique
NATIONAL AWARD WINNERPrep 10 minCook 15 minQueens Spicy Fish- 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
Ingredients
- Fish Sauce — 1/2 cup (120 ml)
- Red Pepper — 1/2 tsp (2.5 ml)
- Sugar — 1 1/2 cups (360 ml)
- Shrimp Paste — 1/4 cup (60 ml)
- Water — 1 tbsp, whisked in at the end (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
Queens Spicy Fish- Caramel 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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).
Originally published as Spicy Fish-Sauce Caramel.
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 Ricky Moore / WRAL (shrimp fat chicken wings, Saltbox) (published as “Spicy Fish-Sauce Caramel”). Full citation lives in Provenance.