Garlic Fish Vinaigrette

Name: Garlic Fish Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Asian
Ingredients: 2 Tbsp fresh (30 ml) Lemon Juice; 2 1/2 Tbsp (37.5 ml) Fish Sauce; 1 Tbsp (15 ml) Tamari; 1 1/2 tsp (7.5 ml) Dijon Mustard; 1 1/2 tsp (7.5 ml) Sriracha; 1 clove rough-chopped Garlic; 2 Tbsp (30 ml) Rice Bran Oil

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

DRESSING · GREEN BEANS & VEGETABLES

In the published recipe, this is the dressing for Magic Beans.

Stephanie Izard's Asian vinaigrette for green beans, salads.

On the jar

GREEN BEAN

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 2× recipe

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Ratio

FISH SAUCE 38 mlLEMON JUICE 30 mlRICE BRAN OIL 30 mlTAMARI 15 mlDIJON 8 mlSRIRACHA 8 ml

Ingredients

Lemon Juice2 Tbsp fresh (30 ml)
Fish Sauce2 1/2 Tbsp (37.5 ml)
Tamari1 Tbsp (15 ml)
Dijon Mustard1 1/2 tsp (7.5 ml)
Sriracha1 1/2 tsp (7.5 ml)
Garlic1 clove rough-chopped
Rice Bran Oil2 Tbsp (30 ml)

Method

Pour to the lines in order (bottom → top): FISH SAUCE, LEMON JUICE, RICE BRAN OIL, TAMARI, DIJON, SRIRACHA.
Season to finish: GARLIC (2 cloves).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 1 star · 3 national awards

Garlic Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GREEN BEAN
Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME
Bird's Eye VinaigretteNATIONAL AWARD WINNEROn the jar: FISH
Fish Sauce Vinaigrette★ STARRED KITCHENOn the jar: FISH

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Originally published as Green Bean Asian Dressing.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (Magic Beans).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stephanie Izard (Magic Beans) (published as “Green Bean Asian Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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