Green Beans In Brown Butter And Ginger Fish Sauce Recipes

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

FRESH GREEN BEANS WITH HEAVEN SAUCE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

GREEN BEANS TOSSED IN BROWNED BUTTER

Steps:

• Fill a large pot with 2-inches of water and place a steamer inside. Bring water to a boil. Add string beans and cover for 5 minutes, or until beans are cooked throughout but still crisp to the bite. If you don't have a steamer, toss beans in a large pot of boiling water for 4 minutes.
• Thoroughly drain water then return beans to the emptied pot. Let beans sit, uncovered, for 2 minutes so that any water coating them has evaporated. Pour out any accumulated water.
• Melt butter in a saucepan over medium heat. Cook for 3 minutes, or until melted butter has turned golden brown (this adds a slightly nutty flavor). Remove from heat and add lemon juice and beans and toss thoroughly. Sprinkle with salt and pepper and toss again.

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

GREEN BEANS IN BROWN BUTTER AND GINGER FISH SAUCE

Steps:

• Steam or boil green beans for 3-4 minutes. Drain and cool immediately with ice water, then dry with paper towel. In a large skillet, heat 4 tbsp butter over high heat. Cook, stirring constantly, until butter browns and takes on a nutty aroma, 3-4 minutes. Turn heat down to medium and add green beans. Add white wine, ginger, red chili flakes, fish sauce, vinegar, salt and pepper in quick succession. Turn heat up to high and sauté for 2-3 more minutes. Turn off heat. Transfer beans to a large platter and garnish with leaves pulled from one bunch of celery and the crushed peanuts. Serve while warm.

GREEN BEANS WITH CITRUS BUTTER SAUCE

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute. Add broth and simmer 1 minute. Add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve.

BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON

Steps:

• Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
• In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
• Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
• Eat the salmon with a spoonful of sauce and a squeeze of the lemon.