Pan Roasted Brussels Sprouts with Fish Sauce & Lime from

Update: Click here for more fabulous Brussels Sprouts Recipes.

I affectionately stock my pantry with simple ingredients that, even in the smallest amounts, bring magic to my dishes. It’s those surprise “ah-ha” moments after a bite that gives me the craving to make each morsel more memorable. Fish sauce is one of my magic ingredients that I love adding to liven up the flavor and umami of a dish. It’s not such a secret that I’m in love with fish sauce. My Vietnamese heritage is rooted in this amber-colored, liquid gold ingredient.

Todd is just as enamored with fish sauce as I am. When he’s not looking, I’ll see him sneak a drizzle or two of fish sauce in his scrambled eggs. Ah-hah! That’s why his scrambled eggs are so amazing. This makes me super proud and obviously, his secret is now out. Sorry sweetie!

A few years ago, we wrote about our Ultimate Umami Burger and Umami Turkey Burgers, which was received with some trepidation by some readers. But after making it, they returned to tell us that the magic of a few drizzles of fish sauce in the meat patty made all the difference from a good burger to a fabulous one.

Pan Roasted Brussels Sprouts with Fish Sauce & Lime from

Now, I’m moving on to my next dish, which is one of my all time easiest and most wonderful fish sauce recipes. The lucky vegetable for today is brussels sprouts. Brussels sprouts recipes are not new to our arsenal of recipes. You name it, we’ve made it. Roasted brussels sprouts, braised and baked are year long favorites on our table.

These mini-green globes cooked in any form are the highlight of my meals. Todd can easily brighten up my day with a platter of warm oven roasted brussels sprouts.

But over the years, I’ve made my own version on the stove top that’s super easy when I’m too impatient to wait for the oven to heat up. Pan roasted with a super caramelized crust, these roasted brussels sprouts are magical because of the touch of fish sauce and splash of fresh lime juice.

 Pan Roasted Brussels Sprouts with Fish Sauce & Lime from

With only 3-4 ingredients, I can easily make these brussels sprouts a complete dinner. The best part about this recipe is that it’s a base for many more wonderful dishes. You can add fresh minced cilantro, chiles or peanuts. Even toss in some chopped shallots while cooking the brussels sprouts for an added touch of sweetness.

What ever you decide to add, it’s the fish sauce that flavors these pan fried brussels sprouts to a magical and savory addiction. Don’t be afraid of fish sauce! If you’ve ever wanted to cook with fish sauce but were afraid and not know where to start, this is one recipe that will encourage you to see and taste the benefits of fish sauce.

What Brand of Fish Sauce? There are so many different brands of fish sauce, but three that I recommend that have a wonderfully round, balanced and umami flavor are listed below. Every fish sauce is different, and some are saltier than others, so add a little bit at a time to season your dish to your desired taste.  My recommendations: Flying Lion, Red Boat, Three Crabs.

have fun!


More of our Brussels Sprouts Recipes for you

Pan Roasted Brussels Sprouts with Fish Sauce Recipe

Yield: Serves 2-4

Total Time: 20 min

Fish sauce brands vary on their level of saltiness. So add the fish sauce a teaspoon at a time, till the flavor works for you. You can also add fresh minced cilantro, mint, herbs, chiles or peanuts to this recipe. This recipe is great on it's own and it's adaptable to other of your favorite ingredient additions too.


  • 1 pound Brussels Sprouts
  • 2 Tablespoons Vegetable Oil
  • 2-3 teaspoons Fish Sauce
  • fresh Lime Juice
  • fresh cracked Black Pepper, to taste


  1. Wash and trim ends of brussels sprouts. Cut them in half or quarters, depending on their size for even cooking. If you have a mix of very large and small brussels sprouts, make sure to cut them around the same size so that they cook evenly.
  2. Reserve the loose brussels sprouts leaves and cook them if you like alongside the brussels sprout halves.
  3. Heat large heavy bottom skillet, on medium heat. Add vegetable oil.
  4. Add brussels sprouts and lay cut side down on pan. Brown the brussels sprouts till they are golden and slightly crisp on the cut side.
  5. Turn heat to low and stir brussels sprouts so that they cook evenly. You want them to cook slowly and get the rich color and caramelize on all sides. This should take about 5-10 minutes.
  6. If the pan is too dry, add additional one teaspoon of water or oil at a time. But do not make the batch too watery or oily.
  7. When brussels sprouts are cooked and tender, add 2 teaspoons of fish sauce first. If you want more flavor, add additional teaspoon of fish sauce.
  8. Stir and cook for about 30 seconds or 1 minute till the fish sauce is mixed well.
  9. Remove from heat and add to bowl. Drizzle with fresh lime juice and/or fresh cracked black pepper right before serving.
  10. Serve warm
Recipe Source:

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



A Lesson in Girl Scout Cookies

by White on Rice Couple February 25, 2013
Thumbnail image for A Lesson in Girl Scout Cookies

It’s in the air, all over the neighborhood and in front of grocery stores. Tis’ the season of Girl Scout cookies and this year, I swore that I’d only give in to buying one box, or two at the most. Over the last few years, there was a bright neon flashing sign on  my forehead […]

31 comments Read the full story →

Roasted “Frosted” Cauliflower with Cheese

by White on Rice Couple February 20, 2013
Thumbnail image for Roasted “Frosted” Cauliflower with Cheese

Over sixteen years ago, this was one of the very first cookbooks that we dived into for vegetable inspired recipes. And it way back then that we came across this recipe for frosted cauliflower that we make on a regular basis. This recipe is like a part of our family now. Is it odd to […]

13 comments Read the full story →

Pan-Roasted Salmon w/Orange Vinaigrette & Workshop Updates

by White on Rice Couple February 18, 2013
Thumbnail image for Pan-Roasted Salmon w/Orange Vinaigrette & Workshop Updates

It’s been a crazy busy 2013 and we’re trying to keep up with our goals and list. So far, so good! Finally, after so many requests, we have our updated food photography/styling workshop information in one place. And better yet, we finally set up a mailing list for all updates regarding all our workshops, updates […]

8 comments Read the full story →

The Homemade “Hot-Mess” Grilled Cheese- An Anniversary Lunch

by White on Rice Couple February 13, 2013
Thumbnail image for The Homemade “Hot-Mess” Grilled Cheese- An Anniversary Lunch

This is what happens when you’ve shared your life together with someone for 17 years, The Homemade Hot Mess Grilled Cheese. Inspired from this Jack-in-the-Box commercial and our grilled cheese shoot with LA Brea Bakery a few weeks ago.  It’s this week, 17 years ago that we had our first conversations about food, gardening and […]

47 comments Read the full story →

Dark Chocolate Almond Bark – although it was almost Raspberry Cream Chocolates

by White on Rice Couple February 11, 2013
Thumbnail image for Dark Chocolate Almond Bark – although it was almost Raspberry Cream Chocolates

I suck. At least I did this weekend. Just when I thought I had my dessert mojo going… splunk. I was on a chocolate raspberry kick. The chocolate mousse was delicious – which for some reason I’ve recently been saying “delicious” with a Smeagol-like enthusiasm. I had spied a raspberry cream chocolate candy recipe in […]

19 comments Read the full story →

Dark Chocolate Mousse with Raspberry Puree

by White on Rice Couple February 9, 2013

It is too easy for the daily “I love you” ‘s and quick kisses to have the same depth as a “what up, bro” or a “hey, girlfriend”. Happens to the best of us. Well maybe not the best, but at least us mortals. Now you don’t have to bust out the Marvin Gaye, blindfold […]

16 comments Read the full story →

Thai Larb Chicken Lettuce Cups

by White on Rice Couple February 8, 2013

It’s a super special week for our dear friend Jaden from, her newest cookbook Healthy Asian Favorites is out. She’s been working so hard over the past two years recipe testing, writing and shooting her labor of love. We’re so happy for her. Let’s all give her a round of applause and support! Jaden’s […]

24 comments Read the full story →

Chocolate Cookie Dough Oatmeal Pancakes

by White on Rice Couple February 4, 2013
Thumbnail image for Chocolate Cookie Dough Oatmeal Pancakes

A great way to start our morning always begins with a well made cappuccino. Inspired by Lindsay of Love and Olive Oil, we made this morning even better by adding a stack of pancakes stuffed with cookie dough. Now, how is it that a few balls of cookie dough added to pancakes can take a […]

25 comments Read the full story →

Honey Mustard Spare Ribs & Chicken Wing Round-Up

by White on Rice Couple January 31, 2013
Honey Mustard Spare Ribs recipe

Hi guys, Todd here. It’s taken me a week and a half, but I’m finally ready for the Super Bowl. Like the majority of the fans across the league we’ve seen our teams bounced out of contention, week by week. A season’s worth of hopes, rooting, agony, and aspiration whittled down to two teams, neither […]

7 comments Read the full story →

Baked Eggs in Avocado with Bacon on Toast

by White on Rice Couple January 29, 2013
Baked Eggs in Avocado

Wait, don’t click away yet. Hold on to that thought. Allow me to explain this dish to you before judge a warm avocado meal. I know, it may sound awkward to be spreading hot avocado on toast, dripping with egg yolk and scattered with bacon bits. It may even sound blasphemous to some of you […]

115 comments Read the full story →

Crispy Chicken Vegetable Spring Rolls (Egg Rolls) – A Neighborhood Favorite

by White on Rice Couple January 28, 2013

This is a new recipe we’re featuring over at Chicken Recipe Box. Please head on over there for this Crispy Chicken Spring Roll recipe. When we moved to our current neighborhood almost 10 years ago, there many little kids in the hood, scurrying past on their bicycles and skateboards. Although we didn’t have kids of […]

9 comments Read the full story →

Sharing the Kishu Mandarins

by White on Rice Couple January 25, 2013

These orange jewels you see in the photo above are kishu mandarins. David Karp calls them the mighty mandarin “the most delicious of mandarins”. They’re small, seedless, easy to peel and sweet. We call them citrus candy and you can’t just eat one. Because they’re so addicting, delicious and often hard to find, we decided […]

31 comments Read the full story →

Food Blog Journey: Kelly Senyei of Just A Taste blog

by White on Rice Couple January 23, 2013

Welcome to our Food Blogging Series, our little hub of online info and insight from bloggers within our community. We always some something new to learn from everyone. Today the super talented Kelly Senyei , publisher of  Just A Taste blog, associate editor at Epicurious and author of Food Blogging For Dummies book, shares her […]

45 comments Read the full story →

Honey Mustard Chicken Wings & New Chicken Recipe Box Website

by White on Rice Couple January 21, 2013
Honey Mustard Chicken Wings

It’s super exciting to announce this: We’ve been a little busy on a secret web project and though we’re still working out all the technical kinks, we can share it now. Welcome to our new crazy little blog called Chicken Recipe Box! There’s a huge handful of reasons why we’re doing this, so you can […]

9 comments Read the full story →

Luscious Blood Orange Bars with a Brown Butter Crust

by White on Rice Couple January 16, 2013

It’s this time of year that we start enjoying margaritas, particularly blood orange margaritas and meyer lemon margaritas. Aside from the fact that the holidays are over and our New Years celebrations have officially ended, we’re just beginning to relish in these wonderful cocktails. Why? Whats the occasion? Well, it’s peak citrus season in our […]

89 comments Read the full story →

Warm Baked-Sweet Potato Soup for the Soul

by White on Rice Couple January 13, 2013

The past few days have been so chilly with early morning frost, it’s hard to believe that we still have a few tomatoes growing in the garden. Granted, the tomatoes are green, but it still feels awkward to be pickling a batch of green tomatoes in the middle of a West Coast January.  Gathering tomatoes […]

29 comments Read the full story →

What do you NOT like to eat?

by White on Rice Couple January 8, 2013
Thumbnail image for What do you NOT like to eat?

An interesting conversation came up on our Facebook page the other day about foods kids like to eat. We asked parents what their minions like to eat because we’re planning some kiddie menus for an upcoming project. We’re kid-less, well at least with the two legged kind. We do have two of those four-legged kids […]

70 comments Read the full story →

Japanese Style Glazed Salmon

by White on Rice Couple January 6, 2013
Thumbnail image for Japanese Style Glazed Salmon

You should come see our kitchen. Actually, maybe you shouldn’t because we’d probably kidnap you to hover over the sink and wash a ton of dishes. As of the last two months we’ve been working on client shoots and recipe testing for personal projects that all involve enough food to feed a football team. Almost […]

45 comments Read the full story →

Year of Appreciation & A new year to Live Proudly.

by White on Rice Couple December 31, 2012

Even if just for  moment, wouldn’t it be so lovely to think about gathering all the people you care about and who have made an impact in your life to gather in one room? Funny how some things seem so far attainable, but yet it happens every day. This blog, for instance, and many of […]

14 comments Read the full story →

Copyright © 2014 White on Rice Couple. All rights reserved. Built with Zel Creative