Whenever I have white fish or anything relatively neutral for that matter, I like to pair it with a tangy, flavorful sauce so I don’t crave more fat, salt or an entirely new serving that I’m actually not hungry for. The sauce fills in to satisfy my savory tooth whilst providing the right amount of acidity and creaminess that round off the texture balance in the meal and keep me completely satiated. This fish sauce recipe is the newest addition to my repertoire. It is full of kick and has a lot of green goodness that provides me with the nutrients and wholesomeness my body needs, especially when I’m eating animal protein.
Green Leaf White Fish Sauce Recipe
Makes about 1 1/2 cups
- 2 cups fresh parsley leaves
- 1 cup fresh dill sprigs
- 3 scallions
- 3 anchovy fillets, drained
- 3 cloves garlic, roughly chopped
- 1 tablespoon capers, drained
- Juice of 3 lemons
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
- 2 hard-cooked eggs, finely chopped
Add the parsley and dill to a food processor and pulse until fine.
Add the scallions, anchovies, garlic and capers. Mix until evenly combined.
Add the lemon juice, salt and pepper. Process again while drizzling in the olive oil.
Transfer to a serving bowl.
Chop the hard-boiled eggs and fold into the sauce. You want the mixture to be chunky.
Serve with white fish or any animal protein.
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