A guest at Girl & the Goat enjoyed the blueberry nuoc cham we serve with halibut so much that they inquired about the recipe. Take my favorite dipping sauce nuoc cham and add in my favorite spring fruit…Then here ya go! We are anxiously awaiting the arrival of the Midwest fruit season. At Little Goat and Girl & the Goat we are fortunate to have great farmers that freeze their crop for us so we can utilize ripe blueberries year round. Here are two recipes that use our wonderful frozen berries. You can finish it with butter for hot dishes or just leave it chilled as a dip for a fun snack! It can be made together for an interesting sauce for fish or the preserves can be made on its own for all of your blueberry cravings!
Blueberry Preserve:
3 ounces of Fresh Blueberries
1/8 cup Sugar
pinch of salt
1 tsp Lemon Juice
1 tsp Water
Add all ingredients to a small pot. Cook over medium heat for 10 minutes, until all fruit is exploded and saucy.
Add 2 tablespoons of the cooled blueberry preserve to the completed Nuoc Cham and whisk together.
Blueberry Nuoc Cham
Yields: 1 cup
1/4 C. lemon juice
1/4 C. fish sauce
1/4 C. dark brown sugar
1 cloves garlic, microplaned
2 ½ Tbsp Malt Vinegar
2 Tbsp Blueberry Preserve
Whisk all ingredients together
Pan sear your favorite type of fish over medium-high heat. Remove the cooked fish from the pan and add 2 tablespoons of butter. Allow butter to melt and brown and add blueberry nuoc cham. Whisk together and season with salt. Serve over cooked fish!