-=> Quoting Dave Drum to Dale Shipp <=-

 DD> I always thought that sriracha (as in the Who Flung Foo Rooster
 DD> sauce) was a chile-garlic sauce.

They are similar bit not identical.

Sriracha sauce is smooth, liquidy enough to be pourable, and
fermented.

Chile Garlic Sauce is a chunky, thick, spoonable condiment, and
canned (bottled) fresh not fermented.

Huy Fong makes both.

More asparagus with seafood:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Red Snapper Fillets with Lemon Asparagus Puree
 Categories: Vegetables, Fish
      Yield: 4 Servings
 
      1 lb Asparagus; trimmed
      1 lg Boiling potato
      4    Red snapper fillets with
           Skin; (6-ounce)
      2 ts Olive oil
      2 ts Fresh lemon juice
           Taste
 
  Cut tips off 12 asparagus spears and reserve.  Cut all spears into
  1/2-inch pieces and cook in a saucepan of salted boiling water
  until tender, about 6 minutes.  Transfer cooked asparagus with a
  slotted spoon to a blender and puree with 1 cup cooking liquid,
  reserving remaining cooking liquid in pan. Keep puree warm in a
  small saucepan.
  
  Have ready a bowl of ice and cold water.  Return reserved cooking
  liquid to a boil and blanch reserved asparagus tips until just
  tender, about 3 minutes. Drain tips and immediately transfer to
  ice water to stop cooking.  Drain tips and reserve for garnish.
  
  Scrub potato and cut lengthwise into four 1/2-inch-thick slices.
  In saucepan cook potato slices in salted boiling water to cover
  until tender, about 5 minutes, and transfer with a slotted spoon
  to a bowl.  Keep potatoes warm, covered.
  
  Pat snapper dry and season with salt and pepper.  In a large
  non-stick skillet heat oil over moderate heat until hot but not
  smoking and cook fish, skin sides down, about 3 minutes, or until
  skin is golden brown.  Turn fish over and cook 2 minutes more, or
  until just cooked through.
  
  Whisk lemon juice and salt and pepper to taste into asparagus
  puree. Spoon some sauce onto 4 plates and top each portion with a
  potato slice and a fish fillet.  Garnish fish with asparagus tips
  and serve remaining sauce on side.
  
  Recipe By: Gourmet magazine April 1997
  
  From: Barb Price at Possum Kingdom, Texas

MMMMM



Cheers

Jim


... Garlic is to cooking as vanilla extract is to baking.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5