This is a sauce that you can find at most restaurants in Thailand. It’s also a staple in my kitchen. A good seafood sauce needs lots of fresh chillies and garlic. It’s also a great recipe for anyone who wants to practice balancing the four main flavours of Thai food: salty, sweet, sour, and spicy. In my recipe, the predominant flavours are spicy and sour, followed by salty and sweet. This also makes a great dressing for spicy salads.
Ingredients
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3 tablespoons fish sauce
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3 tablespoons lime juice
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1 1/2 tablespoons sugar (or 1 tablespoon palm sugar)
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2-3 bird's eye chillies
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2-3 tablespoons fresh garlic
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2 milder chillies (like the red, green or 'mixed' ones you get in the supermarket)
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3 sprigs of coriander
Method
- Combine fish sauce, lime juice and sugar in a small bowl. Stir until the sugar dissolves.
- Add the garlic, chillies and coriander to a food processor. Add the liquid to the mix and blend everything together.
- Add water to the sauce to your liking if it is too thick or too spicy.
- The dressing will keep in the fridge for up to a week in an airtight jar, but I prefer to make it fresh as I need it.
