Put-It-On-Everything Chilli Soy Dressing – Khanh Nguyen – Dani Valent

Put-It-On-Everything Chilli Soy Dressing – Khanh Nguyen

A key condiment that makes every meal amazing

Khanh Nguyen is chef at Sunda, a progressive Melbourne restaurant that draws on his Vietnamese heritage and local Australian ingredients. 

During lockdown, Sunda’s takeaway menu included a barramundi dish with a heat-and-eat sauce that completely rocked my world. I couldn’t believe how tasty this spicy, salty, funky, rich sauce was so I had to ask Khanh for the recipe. He told me it comes from his mum and was his favourite comfort food dish when he was back home with her in Sydney. 

It’s so good on fish and greens but you can also eat it plain with rice, or on chicken, tofu or eggs – it’s a magic potion that may just change your life. This makes a decent batch that will keep for a month.

Makes: about 1 litre
Time: 35 minutes

Ingredients

  • 80 grams (2.8 oz) onion 
  • 10 cloves garlic
  • 30 grams (1 oz) fresh ginger
  • 30 grams (1 oz) long red chillies, deseeded
  • 2 tbsp vegetable oil
  • 2 tbsp chicken or duck fat, optional
  • 2 tbsp sesame oil
  • 120 grams (4.2 oz) oyster sauce (see Tips)
  • 220 grams (7.8 oz) soy sauce (see Tips)
  • 150 grams (5.3 oz) rice vinegar
  • 100 grams (3.5 oz) dashi-flavoured soy sauce, optional (see Tips)
  • 50 grams (1.8 oz) caster sugar
  • 250 grams (8.8 oz) water
  • 80 grams salted black beans (see Tips)

Method

Traditional method

1. Roughly chop onion, garlic, ginger and chillies.

2. Heat oils and fat in a saucepan and add chopped ingredients. Cook, stirring often until well caramelised.

3. Add remaining ingredients, except black beans. Bring to the boil then remove from heat and allow to cool.

4, Add black beans and stir through.

5. Store in a sealable container in refrigerator. Sauce will keep for four weeks. 

6. To use, shake container to mix, then pour desired amount into a small pot to heat. Pour over fish, rice, greens, tofu, anything!

Thermomix method

1. Place onion, garlic, ginger and chillies in mixing bowl and chop 4 sec/speed 5.

2. Add oils and fat and cook 10 min/Varoma/speed 1. Scrape bottom of mixing bowl then cook a further 10 min/Varoma/speed 1 until caramelised.

3. Scrape bottom of mixing bowl and add remaining ingredients, except black beans. Cook 10 min/100°C (212°F)/speed 1, then allow to cool.

4. When lukewarm or cooler, add black beans and stir 10 sec/speed 3.

5. Store in a sealable container in refrigerator. Sauce will keep for four weeks. 

6. To use, shake container to mix, then pour desired amount into a small pot to heat. Pour over fish, rice, greens, tofu, anything!

Tips

  • Khanh prefers Megachef brand for the oyster sauce and soy sauce. It does make a difference, but don’t let that stop you making it.
  • dashi-flavoured soy sauce is available from Japanese grocers. If you can’t find it, leave it out.
  • salted black beans are available from Chinese grocers.
  • I serve this sauce with steamed rice, fish and greens. Start by steaming the rice in the Thermomix steamer basket, then with eight minutes to go add the fish and greens in the Varoma. Fish and greens steaming time will depend on thickness of fillet and how you like your greens. For these flathead fillets, I added the fish with eight minutes to go then added the bok choy with four minutes to go.
View PDF
I love my Elk top & Obus pants

What's this site all about?

My business card says ‘Writer. Eater. Traveller. Cook.’ I do all these things with equal passion, which is why I’m sometimes sitting at my laptop with an apron on! This is where I share all my best bits of writing, recipes and videos. There are free areas of the site where you can stay up to date with my journalism and get a taste of my cooking adventures. Sign up as a member and you’ll get access to my awesome and ever-growing library of cooking videos and recipes, focusing on Thermomix.

This is a place for inspiration, chefs’ secrets, practical tuition and happy creativity. If you like cooking and eating delicious food and basking in the compliments of family and friends, this site is for you. You’ll be amazed what you can create with my recipes and videos as your guide.

See what recipes are available here.

What do members love about the site?

Become A Member

© Dani Valent 2020