Pickled Celery in Fish Sauce
Celery sticks are pickled in soy and fish sauce based vinegar. The fish sauce gives umami to the pickled celery and almost eliminates its strong flavour. Pickled Celery in Fish Sauce is not a traditional Japanese pickled dish, but it goes well with rice.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g (0.7lb) celery sticks
- 2 dried red chillies (, finely chopped)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar ((note 1))
- 1 tbsp lemon juice
- 2 tbsp cold boiled water
Instructions
- 1
Add all the Pickling Sauce ingredients to a zip lock bag (note 2) large enough to contain all the celery sticks.
- 2
Remove the tough strings of celery sticks that run vertically on the surface of the skin (note 2). Cut the celery into 5cm (2”) long pieces, then cut vertically into about 1cm (⅜”) wide sticks. If the tip of the celery sticks or branches are very thin, no need to cut vertically.
- 3
Boil water in a saucepan and add the celery sticks. Leave the celery in the saucepan for 30 seconds or so, then drain using a sieve.
- 4
While the celery sticks are still hot (note 3), transfer them to the zip lock bag with the sauce. Also add the chilli pieces to the bag.
- 5
Massage the bag gently ensuring that the sauce covers all the celery sticks. Seal the zip after letting the air out as much as possible (note 4).
- 6
Store the bag in the fridge for minimum overnight to 2 nights.