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Ideas for hot sauce for fish

Jeff H

Jeff H

What flavor profiles do you guys find works well for fish? I'm thinking about a dipping sauce so nothing super hot but hot enough.
 
I have morugas, yellow brain, red ghost, and yellow not-7 pots (hab heat level) in the freezer.
 
Currently I am thinking the not 7 pot yellow or the yellow brains would work best since they seem to work better as powders on fish. What do you guys think I should pair the peppers with?
 
Fermented or no?
 
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I just gave some fermented sauces to a sushi chef. Not for use in the restaurant, just for him.
 
He gave me back some hamachi dotted with the fermented Aji amarillo sauce (Aji amarillo/Aji pineapple and orange juice), then some Tuna with fermented Manzano/Rocoto sauce (Red and Orange Manzano/Rocoto, plus guava). Finally, he deep fried some Rockfish collars, added a Yuzu dressing and dusted them with 7-pot yellow powder. 
 
Mmmmmmmm

For fried fish, I`d perhaps try a dipping sauce of Yuzu (or lime or lemon), a dash of soy sauce, green onion and some chopped not Yellow 7-pot. The other varieties you have would work well, apart from the Bhut. My opinion (and it`s only that) is that the stronger flavor of the Bhut would overpower the fish. 
 
Steamed or poached fish does well with salsa-type sauces, as mentioned above. 
 
Fish also does well with sweeter style sauces, too. A teriyaki-style sauce with some heat would be nice. 
 
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Someone say fish?
 
Dig it.
 
Mae Ploy Thai Sweet Chile Sauce glazed on the fish straight from the bottle or add some crushed pineapple and minced chile of your choice to jack up the heat. A little cilantro and/or garlic ain't a bad 'thang either.
 
What you want is something thats going to balance out the heat and the flavors so you taste ever 'thang together.
 
Personally I don't do much super hot stuff these days like I used to, especially with fish as the heat can really overpower the flavor of the fish or seafood. 
 
Oh and post pics too por favor.
 
I'm a whore for seafood pics.
 
Oh and I'm a whore for non seafood pics too.
 
Okay.
 
I'm just a whore.
 
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Asking what's good on fish is like asking what's good on meat. All kinds of fish and all kinds of preparations. For example I'd never put fruit sauce on fried catfish. What fish and how are you preparing?

One ingredient that pairs well with all fish is lemon.
 
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The Hot Pepper said:
Asking what's good on fish is like asking what's good on meat. All kinds of fish and all kinds of preparations. For example I'd never put fruit sauce on fried catfish. What fish and how are you preparing?

One ingredient that pairs well with all fish is lemon.
Click to expand...
 
Point taken. I was thinking of mahi mahi, cod, flounder, mild type fish. Baked, broiled, grilled or pan fried are generally how I make them. Usually seasoned with nothing more than salt,black pepper, hot yellow pepper powder and lemon
 
I agree with the lemon comment and that is a good thought. Lots of lemon instead of vinegar. ?!?
 
texas blues said:
Someone say fish?
 
Dig it.
 
Mae Ploy Thai Sweet Chile Sauce glazed on the fish straight from the bottle or add some crushed pineapple and minced chile of your choice to jack up the heat. A little cilantro and/or garlic ain't a bad 'thang either.
 
What you want is something thats going to balance out the heat and the flavors so you taste ever 'thang together.
 
Personally I don't do much super hot stuff these days like I used to, especially with fish as the heat can really overpower the flavor of the fish or seafood. 
 
Oh and post pics too por favor.
 
I'm a whore for seafood pics.
 
Oh and I'm a whore for non seafood pics too.
 
Okay.
 
I'm just a whore.
Click to expand...
 
Good to see you are recovering from what ever the heck you were suffering from in your status. 
 
I was mainly looking to see what would be a good alternative to tarter sauce and other traditional fish condiments. Adding heat to anything tasty is always a good thing. Certainly not looking for anything super hot here. Even though I mentioned several supers in my post, they would not be used in high concentration. 
 
I'm particularly interested in the chutney idea that was mentioned earlier by Chris. That could be interesting. 
 
Pics will be in my glog or your hippy thread. 
 
 
Nigel said:
I just gave some fermented sauces to a sushi chef. Not for use in the restaurant, just for him.
 
He gave me back some hamachi dotted with the fermented Aji amarillo sauce (Aji amarillo/Aji pineapple and orange juice), then some Tuna with fermented Manzano/Rocoto sauce (Red and Orange Manzano/Rocoto, plus guava). Finally, he deep fried some Rockfish collars, added a Yuzu dressing and dusted them with 7-pot yellow powder. 
 
Mmmmmmmm

For fried fish, I`d perhaps try a dipping sauce of Yuzu (or lime or lemon), a dash of soy sauce, green onion and some chopped not Yellow 7-pot. The other varieties you have would work well, apart from the Bhut. My opinion (and it`s only that) is that the stronger flavor of the Bhut would overpower the fish. 
 
Steamed or poached fish does well with salsa-type sauces, as mentioned above. 
 
Fish also does well with sweeter style sauces, too. A teriyaki-style sauce with some heat would be nice. 
Click to expand...
 
thanks Nigel. Good advice. I agree with the Bhut comment. I only brought it up since it was in the freezer. Seems that yellow peppers or the fruity moruga work well with a fish dish. 
 
I don't do steamed or poached so I should be good. Any type fish I can make a taco out of is the type I am thinking about .
 
What I really could use is a bunch of ripe pubes to make a sauce out of. That would be da bomb. That will have to wait until fall though. 
 
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I didnt reed all the mumbo jumbo all up in this pool hall. I just came to clean the table.

Fish first. Then flavor.

Dont fuck with my Salmon. Teriyaki at most. I prefer Garlicsalt and black pepper, grilled with lemon wedges. Pretty much any yellow pepper heat will do, but not too much man, its Salmon.

Halibut. Yeah. Halibut. Even the heat from a candle is too much for that fish. Light up the tartar sauce if you will, please! but dont put no stinkin seasonings or hot peppers on that fish.

Muddy Colorado Trout-"ish" throw it all on there. In fact. Put a cube of butter in a CI pan, and before it melts, dump a QP of your leftover superhot powder in the butter, drop that "fish in the butter and then when done, coat some more. Inedible? Too hot? Perfect. Throw that sheeit on the ground and refer to above "Salmon recipe.

Boom. Done.

You're welcome.
 
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Justaguy said:
I can't answer based on the peppers you have, but in the future if you grow some Fatalii's, they have a great flavor on fish. Just my 2¢
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Seems like most yellow peppers work from what I can see. I know I'll catch some flack for this, but no fataliis for me. Grew 4 plants last year and I couldn't give them away fast enough. Something about their flavor I didn't like. My SIL and BIL sure enjoyed the free peppers though.
 
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texas blues said:
Someone say fish?
 
Dig it.
 
Mae Ploy Thai Sweet Chile Sauce glazed on the fish straight from the bottle or add some crushed pineapple and minced chile of your choice to jack up the heat. A little cilantro and/or garlic ain't a bad 'thang either.
 
What you want is something thats going to balance out the heat and the flavors so you taste ever 'thang together.
 
Personally I don't do much super hot stuff these days like I used to, especially with fish as the heat can really overpower the flavor of the fish or seafood. 
 
Oh and post pics too por favor.
 
I'm a whore for seafood pics.
 
Oh and I'm a whore for non seafood pics too.
 
Okay.
 
I'm just a whore.
Click to expand...
 
Yeah that Mae Ploy is pretty good stuff.
 
Upvote 0 Downvote
texas blues said:
Someone say fish?
 
Dig it.
 
Mae Ploy Thai Sweet Chile Sauce glazed on the fish straight from the bottle or add some crushed pineapple and minced chile of your choice to jack up the heat. A little cilantro and/or garlic ain't a bad 'thang either.
 
What you want is something thats going to balance out the heat and the flavors so you taste ever 'thang together.
 
Click to expand...
 
On the topic of sweet thai sauces, I found this recipe. looks promising. Might be better with some pineapple or mango though. More heat than 2 jalapenos though.
 
Need to get a small ferment going so I can try some ideas in this thread but while it is fermenting, I think the above recipe might tide me over.
 
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I have seen a Mediterranean style sauce for fish with lots of herbs and maybe some tomato to go along with your chiles.  They are heavy on basil, oregano, thyme, and onion.  A whole different angle, but something else to think about.  I could see this being great with manzano and serrano chiles, and some garlic too.  Hmmm.  Might have to give it a go myself.
 
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Dumb question #572.
 
Why would you ferment a thai sweet chile style sauce?
 
Maybe I am confuzid.
 
Jeff that recipe looks pretty solid but honestly, I can get sauces at the asian market on the cheapness for way less than I could make it after assembling all the ingredients.
 
Do you have an asian or international market around where you live?
 
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I found Manzano peppers at a local grocery store and made the following sauce:
 
1 lb manzanos (500g)
4 oz red habs (125g)
12oz walla walla (sweet) onion (375g)
4 oz garlic (125g)
juice of 3 limes - about 3 tbsp
1 tsp salt
1 cup orange juice 
2oz honey
 
Prep - Blenderize the first 5 ingredients with about 1/2 the orange juice.  Pour out into a bowl and mix in the remaining ingredients to taste.  I had added a 1/2 cup of additional orange juice and 2oz honey before I was happy.  After straining the sauce is a bit thin but EXCELLENT on fish!  I doused some fried tilapia tacos with it last week and poured it over some baked white fish (w fresh parsley) last night.  I think it would be great on grilled shrimp too.  At first its sweet and then it tingles.   :)
 
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texas blues said:
Dumb question #572.
 
Why would you ferment a thai sweet chile style sauce?
 
Maybe I am confuzid.
 
Jeff that recipe looks pretty solid but honestly, I can get sauces at the asian market on the cheapness for way less than I could make it after assembling all the ingredients.
 
Do you have an asian or international market around where you live?
Click to expand...
TB, you're always a bit confused, it is probably your diet. A steak might fix that. :D . No problem, I added the bold in my post below to help clear it up. The ferment wasn't for the sweet chili sauce .
 
I know I can buy it, but this is a hot sauce making actually forum silly.  ;)
 
Jeff H said:
 
On the topic of sweet thai sauces, I found this recipe. looks promising. Might be better with some pineapple or mango though. More heat than 2 jalapenos though.
 
Need to get a small ferment going so I can try some ideas in this thread but while it is fermenting, I think the above recipe might tide me over.
Click to expand...
 
 
SmokenFire said:
I found Manzano peppers at a local grocery store and made the following sauce:
 
1 lb manzanos (500g)
4 oz red habs (125g)
12oz walla walla (sweet) onion (375g)
4 oz garlic (125g)
juice of 3 limes - about 3 tbsp
1 tsp salt
1 cup orange juice 
2oz honey
 
Prep - Blenderize the first 5 ingredients with about 1/2 the orange juice.  Pour out into a bowl and mix in the remaining ingredients to taste.  I had added a 1/2 cup of additional orange juice and 2oz honey before I was happy.  After straining the sauce is a bit thin but EXCELLENT on fish!  I doused some fried tilapia tacos with it last week and poured it over some baked white fish (w fresh parsley) last night.  I think it would be great on grilled shrimp too.  At first its sweet and then it tingles.   :)
Click to expand...
 
No ripe monzanos around here this time of year, but this sounds like a great recipe to try this summer. TYVM. 
 
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