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Grilled Vegetable and Rice Salad with Fish-Sauce Vinaigrette

By epicurious · From Open Recipes · 14 ingredients
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Why it works: Fish sauce and rice work together. They rank in the top 14% of all ingredient pairs, and 411 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

The recipe

Makes 4 to 6 servings

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Fish sauce + ricetop 14% of all pairs
    Aroma overlaplow
    Mentioned together411 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Coconut + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,048 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Eggplant + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together801 recipes

    Shared aroma: 1-hexanol (resin, flower).

  4. Corn + ricetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together895 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Okra + eggplanttop 3% of all pairs
    Aroma overlapstrong
    Mentioned together39 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

The recipe marks coconut as optional. How well each one fits the dish's main ingredients (okra, corn, eggplant, garlic, sugar, fish sauce, lime):

  1. Coconutthe original
  2. Lemonabout as good a flavor fit

Fit is the average pairing score against okra, corn, eggplant, garlic, sugar, fish sauce, lime. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).