Chuben's secrets
A game changer in your kitchen
Discover quick, clever ways to level up your dishes — from savory dressings to bold marinades — all with a dash of Chuben Fish Sauce.
Mix it with olive oil, fresh herbs, garlic and a touch of honey to make a game changing vinaigrette. Use just one egg, 100ml of sunflower oil and 10ml of Chuben’s smoked fish sauce for a mind blowing mayonnaise. Blend it with sake, maple syrup, chili, lime and ginger to create an incredible marinade.
Discover here 1001 ways to use the Chuben fish sauce, and share your recipes on our social media. Welcome to the Chuben family.
Delicious Dishes, Made Easy
Explore complete recipes that celebrate the depth and balance of Chuben Fish Sauce — from home-style stir-fries to hearty soups and vibrant salads.
Monkfish blanquette with coconut milk
Ingredients
- 40 cl coconut milk
- 3 cl Chuben smoked fish sauce
- 1 leek
- 250 g of shiitake
- 1 lemongrass stick
- 8 small carrots
- 750 g pieces of Monkfish
- 4 tbsp flour
Instructions
- Slice the leek into slices and cut the mushrooms in half. Detail the lemongrass in 4 sections and then crush them.
- In a large frying pan, sauté the leek, mushrooms, lemongrass and carrots over medium heat in oil for approx. 8min.
- Dry the pieces of monkfish well in absorbent paper. Pour the flour and salt into a freezer bag, add the pieces of monkfish and flour them. Remove the monkfish and excess flour.
- Remove the vegetables from the frying pan, add a little oil if necessary and sauté the pieces of monkfish until they begin to lightly color. Remove them and reserve.
- Add the white wine and let it reduce completely. Add the soy sauce, coconut milk, chili pepper and reserved ingredients. Heat gently for 10 minutes then add the lemon juice and sprinkle with chopped herbs. Serve hot.
Monkfish blanquette with coconut milk
Ingredients
- 40 cl coconut milk
- 3 cl Chuben smoked fish sauce
- 1 leek
- 250 g of shiitake
- 1 lemongrass stick
- 8 small carrots
- 750 g pieces of Monkfish
- 4 tbsp flour
Instructions
- Slice the leek into slices and cut the mushrooms in half. Detail the lemongrass in 4 sections and then crush them.
- In a large frying pan, sauté the leek, mushrooms, lemongrass and carrots over medium heat in oil for approx. 8min.
- Dry the pieces of monkfish well in absorbent paper. Pour the flour and salt into a freezer bag, add the pieces of monkfish and flour them. Remove the monkfish and excess flour.
- Remove the vegetables from the frying pan, add a little oil if necessary and sauté the pieces of monkfish until they begin to lightly color. Remove them and reserve.
- Add the white wine and let it reduce completely. Add the soy sauce, coconut milk, chili pepper and reserved ingredients. Heat gently for 10 minutes then add the lemon juice and sprinkle with chopped herbs. Serve hot.
Roasted fennel salad / fresh figs / Chuben smoked coffee seasoning
Ingredients
- 1 fennel bulb
- 3 fresh figs
- 1 handful of hazelnuts
- 1 tbsp Chuben smoked fish sauce
- 1 tbsp white balsamic vinegar
- 2 tsp warm espresso coffee
- 3 tbsp grapeseed oil
- A few roasted and crushed coffee grains
Instructions
- Preparation:
- Cut the fennel into thick slices and roast it in olive oil until caramelized.
- Cut the figs into quarters. Toast the hazelnuts.
- Prepare a dressing: smoked fish sauce + vinegar + coffee + oil.
- Warm fennel, figs, crushed hazelnuts, fresh herbs (tarragon or dill) mix.
- Drizzled with dressing.
- Add the crushed coffee grains
Smoky fish sauce combines with coffee for a surprisingly consistent land-sea vinaigrette that enhances the sweetness of the fruit and the aniseed of the fennel.
Marinated duck breast Chuben style
Ingredients
Sake : 60 g
Chuben Smoked Fish Sauce : 30 g
Maple syrup 20 g
Spring onion minced: 25 g
Fresh red chilli (bird or Thai type): 1/2
Fresh garlic : 1 clove, crushed
Lime zest 1 g (small pinch)
Instructions
- Preparation:
In a bowl, mix the sake, smoked fish sauce, and maple syrup. Add the very finely chopped spring onion, chopped chilli, and crushed garlic. Add the lime zest for a fresh touch if desired. Pour the marinade into a zip bag or sous-vide with the duck breasts flesh side down. Leave to marinate in the fridge for at least 2 hours, ideally 4 to 6 hours, or even overnight for a more intense flavour.
Suggested cooking:
Sear the duck breasts skin side down over medium heat until the fat has melted and the skin is crispy. Turn over and finish cooking flesh side down to taste (pink: about 3–4 min). Let stand for 5 minutes before slicing.
Hot sake sauce and fish smoked sauce (from marinade)
Ingredients:
(from the marinade used, filtered)
- Marinade reserved : all the filtered liquid (about 100–110 g)
- Duck juices : 1–2 tbsp (15–30 g)
- Cold butter : 20 g (optional but adds shine and roundness)
- Cornstarch (cornflour): 3 g (1 small level teaspoon) diluted in a little cold water (10 g)
Preparation:
- Strain the marinade (to remove the garlic, chilli, onion) and pour it into a small saucepan.
- Add a little fat or cooking juice from the defatted duck breast (15 to 30 g depending on the desired intensity).
- Bring to a gentle boil and reduce for 2 to 3 minutes.
- Add the diluted starch while whisking to lightly bind the sauce. Cook for 1 minute.
- Off the heat, whip the cold butter sauce into cubes to a glossy texture.
- Taste and adjust if necessary: a little sugar to soften, a few drops of lime to spice up.
From Our Chefs’ Kitchens
See how our partner chefs craft stunning dishes with Chuben Fish Sauce — refined flavors, elevated techniques, and inspiring ideas for your next creation.
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