Fish sauce and Coconut Aminos

Yuk! That is what I thought every time I saw a recipe using fish sauce. Not only is it called "fish" sauce, it is made from anchovies. I hate anchovies.

However, I kept finding recipes that I wanted to try, and I swear they all contained fish sauce. On my favorite food website Nom Nom Paleo I came across Red Boat fish sauce because it was an approved condiment during my Whole30. I still passed it by. Mostly because at the time I would have had to order it. Then one day recently I was at my Co-op and I came across Red Boat fish sauce. I figured it was a sign that I was supposed to try it.

I also grabbed another new product, the Organic Soy Sauce Alternative made out of aminos from coconuts. What?!? This product is what has replaced my Tamari (made of soy) which had replaced my soy sauce (made mostly of wheat). I have another type of coconut aminos in my fridge, but was excited to see the new organic type. 

So what is so special about these two products? Well if you love to cook, you probably have heard of the word "umami". It is considered the fifth taste after sweet, salty, sour and bitter. In Japanese it means "deliciousness" and describes a robust, savory, mouth filling quality to food. Foods like mushrooms, tomatoes and condiments like fish sauce and soy sauce, tamari and coconut aminos add "umami". There is a longer list of "umami" foods and information at Umami Information Center. 

Armed with these two new condiments I decided to try a variation of my favorite sauteed greens, chicken sausages and cashews. I was blown away! I did not take a photo because it just wasn't pretty (I used red cabbbage which made everything purple) and I fear if someone saw it they would say, "nope". 

Sauteed Cabbage and Mushrooms with Chicken Sausages and Cashews

Makes 2-3 Servings

Ingredients:

1 Small to medium head of cabbage (red or green), chopped 

8 Ounces of button mushrooms, quartered

2 Chicken Sausages (precooked), sliced into coins

1/2 Cup chopped cashews

Fish Sauce

Coconut Aminos (or soy or tamari)

Garlic Salt to taste (optional)

2 Tablespoons cooking fat (olive oil, coconut oil, etc...)

Directions:

-Heat cooking fat over medium heat in a large skillet.

-Add chopped cabbage and mushrooms, season with garlic salt, stir to combine. Stir occassionally, cooking until mushrooms start to release liquid and cabbage starts to soften. 

-Add in Chicken sausages, cashews and sprinkle a few drops each of fish sauce and coconut aminos into the mixture.  Mix and taste, add a few more drops of each sauce if needed. The reason I suggest adding a few drops of each only is because a little goes a long way!

-Cook until chicken sausages are heated through. 

Serve and be prepared for all the "umami" layers of flavor! You're welcome!