Broccoli with Fish Sauce and Parmesan
I mulled long and hard over whether this should make the cut in the book. I've made it so many times and in so many variations that it barely seems like a recipe to me anymore — but! it is one of my go-to vegetable dishes on nights when I don’t want to think too much about cooking, and I'm sure I'm not the only one who appreciates these kinds of trusty recipes. One of the first things I taught myself to cook as a kid was sautéed broccoli under a blanket of melty American cheese. I’d like to think of this is as a ~slightly~ more refined evolution of that dish. It comes together very quickly, and you can adjust everything to your taste. OK, so it may not be a “traditional” Teoswa recipe, but it captures the spirit of Teoswa cooking: using a few choice seasonings to enhance locally abundant ingredients. Plus, if you're cooking from this book, you're probably looking for more ways to use that bottle of fish sauce! 🐟
Serves 3-4 with other dishes
- 1.5 lb broccoli
- 3 cloves garlic, sliced
- pinch red pepper flakes (optional)
- 3 tbsp olive oil
- 1 tsp fish sauce
- 3 tbsp water
- freshly grated Parmesan
- black pepper
- Cut broccoli into florets. Peel stem and cut into 1/2”- diameter coins. Mix fish sauce and water in a dish and set aside.
- Heat a large lidded pan over medium heat. Once hot, add olive oil. Sauté garlic 30 seconds until fragrant. Add red pepper flakes if using.
- Turn heat to high and add broccoli. Let the broccoli sear for a minute, then add fish sauce-water mixture and sauté to mix well. Reduce heat to medium-low and cover for 3 minutes.
- If you like your broccoli just-cooked and still crunchy, it'll be done after about 3 minutes. If you prefer your broccoli to be more tender, continue cooking for a few more minutes, giving it an occasional stir and adding more water if it gets too dry.
- When the broccoli is your desired texture (taste-test a piece), turn off heat. Crack some black pepper and grate some Parmesan into the pan, then stir to distribute. Taste and add more fish sauce as needed. Plate and serve.