Before marrying my husband I don’t think I had ever cooked with (or heard of) fish sauce. And man, if you’ve ever smelled this anchovy-based seasoning – Ewwwwww. How can something that smells so foul turn into something that flavors so beautifully. But it does. So with our union, and the introduction of his Asian-roots into our home, a shift in much of our cuisine occurred. I now go through quite a few bottles of this stuff. Red Boat Fish Sauce is my fav. It’s lacking in artificial ingredients and just a good quality choice. My local grocery carries other brands, but often with ingredients I don’t like crossing this home’s threshold. If you are Paleo – I’m told this one is “Paleo Approved”. Well, actually, I read it in one of my favorite cookbooks: Nom Nom Paleo by Michelle Tam. I no longer keep many actual cookbooks in my library, but this one is a must if you want healthy cuisine with an asian flare. (Allow me to squirrel for a moment: I’m SO excited for her new cookbook coming out in August called Ready or Not! It’s already on my pre-order list!)
This particular recipe is extremely easy. The only real prep work is cubing the chicken, grating the ginger, and mincing the shallot & garlic. And, truth be told, I’ve found I cannot tell a difference (usually) with freshly grated/minced ginger or garlic vs. the pre-made stuff I can purchase at the store. So I’ve been buying it already prepped & keep in in my fridge. For recipes calling for freshly minced or grated ginger I get something similar to this Minced Ginger product at Sprouts.