Fish sauce is an under-rated ingredient. Ignore that it’s made from fermented anchovies, it’s the epitome of umami. Although very salty, it has more complexity than salt, so a little goes a long way. I use it to season many dishes. In fact, at the butchery there’s a bit of a running joke that when someone gives me a new recipe to taste (one that we are developing), I’ll often go to the fish sauce as a way to improve it. I can’t help myself. The fish sauce here adds a funky richness to the sticky glaze, but it’s beautifully balanced by the combined sweetness of honey and the tart lime and vinegar.