- 2 lbs brussels sprouts
- + grapeseed or other neutral oil, as needed (lots for frying, little for roasting)
- + Fish Sauce Vinaigrette
Fish Sauce Vinaigrette
- 1/2 C fish sauce
- 1/4 C water
- 2 T rice wine vinegar
- 1 lime, juiced
- 1/4 C sugar
- 2 garlic clove, minced
- 1 to 3 red bird's-eye chilies, thinly sliced, seeds intact
Makes about 1 cup
Combine the fish sauce, water, vinegar, lime juice, sugar, garlic, and chilies in a jar. This vinaigrette will keep for up to a week in the refrigerator.
Peel away any loose or discolored outer leaves and cut the sprouts in half.
If frying them, heat 1 1/2 inches of oil in a wide skillet over medium-high heat until a deep-fry or instant thermometer registers 375°F. Line a plate with paper towels. Fry the brussels sprouts in batches that don’t crowd the pan for about 5 minutes each: when the outer leaves begin to hint at going black around the edges—i.e., after the sprouts have sizzled, shrunk, popped, and browned, but before they burn—remove them to the paper towels.
To roast them, heat 2 tablespoons grapeseed oil in an oven-safe wide skillet (12–14 inches) or 4-quart sauté pan over medium heat. When the oil slides easily from side to side of the pan, add the brussels sprouts cut side down. When the cut faces of the sprouts begin to brown, transfer the pan to the oven to finish cooking, about 15 minutes. The sprouts are ready when they are tender but not soft.
Divide the brussels sprouts among four bowls (or serve it all out of one big bowl), top with the dressing, toss once or twice to coat and serve.