Fish sauce bagna càuda

This fish sauce bagna càuda is an Asian twist on the classic Piedmontese anchovy and garlic dip. Instead of the typically used anchovies, this version uses fish sauce for the same salty, savoury depth melted into the rich buttery garlic sauce. Add some crisp veggies and get to dipping!

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

Stream free On Demand

The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 4 new potatoes
• ½ head broccoli, cut into florets
• ½ head cauliflower, cut into florets
• 1 red capsicum, sliced
• 1 yellow capsicum, sliced
• 8 radishes, quartered

For the bagna cauda

• 1 cup (250 ml) milk
• 12 garlic cloves
• 2 tbsp good-quality fish sauce
• 50 g butter
• 50 ml olive oil
• 100 ml thickened cream

Instructions

1. To make the bagna cauda, in a small saucepan, combine the milk and garlic and heat until the milk comes to a simmer. Cover and simmer for 10 minutes, then uncover and simmer for a further 5 minutes, or until the garlic is softened and the milk reduces by about half. Add the fish sauce, butter and olive oil and blitz with a stick blender until smooth. Stir through the cream, then taste and adjust the seasoning to your liking.
2. While the bagna cauda is cooking, to prepare the vegetables, place the potatoes into a medium saucepan and cover with cold water. Add a generous pinch of salt, then bring to a simmer and cook for 10 minutes, or until the potatoes are tender. Remove the potatoes to a plate, then return the water to the heat. Blanch the broccoli and cauliflower florets for 1 minute, then drain. Allow to cool slightly.
3. Serve the fish sauce bagna cauda with the potatoes, broccoli, cauliflower, capsicum and radish.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.