The Hunt for Sriracha

I finally tracked down the Huy Fong Sriracha Sauce (more affectionately known as "Rooster Sauce") at Cut The Mustard (1 Greendale Avenue, Singapore 289495; SGD 8.50 per bottle), a quaint specialty foods store at Greenwood Avenue.

Recently, I came across a Bloomberg Businessweek article about the history of the Sriracha Hot Chili Sauce. Three interesting facts from the article to share:

1. The rooster symbolizes the birth year of its founder, David Tran. Mystery solved!

2. Tran only recently discovered that most Americans are stirring copious amounts of the red potion into their Pho Bo soup.

3. The hot sauce sector is the 8th fastest growing industry in the world, surpassing USD 1 bn in revenues in 2012.

Given that the main ingredients (jalapenos, vinegar, sugar, salt and garlic) are natural preservatives, the Sriracha sauce purportedly lasts for years. That said, I don't think I can that long to try out my Sriracha recipes!

SALMON WITH SRIRACHA AND LIME

Serves 4
Source: Gwyneth Paltrow's It's All Good


Ingredients:

Juice and zest of 1/2 lime

1 tablespoon maple syrup

1 1/2 teaspoons tsp sriracha sauce

1/2 teaspoon coarse sea salt

600g salmon fillet, skin removed

2 tablespoons coarsely chopped cilantro

Directions:

Heat oven to 425°F / 220°C.

In a bowl, whisk together juice, zest, syrup, sriracha and salt. Place salmon in a baking dish lined with parchment paper; pour lime-maple mixture over top. Roast salmon until cooked through and flaky, 15 minutes.

Sprinkle with cilantro. Serve.