Thai Sauce


Thai Sauce

When visiting a new country, if you’re like me, you try and take something home with you to remind you of that special time. It might be a souvenir, a bottle of the local alcohol, a piece of jewelry, or a painting. Whatever you choose, it will remind you of that place you visited with your partner or family. I always try to find interesting restaurants to sample their menus, hoping I’ll find that “something” to take home with me. A recipe for an appetizer, entrée, dessert, a cocktail or snack that was on the bar, I like to take home something unique to that region or country.   While I was working in Singapore, I had a wonderful Thai sauce with fish one evening at a local hawker stall. I asked the name of the sauce and was told with a smile, “Traditional Thai fish Sauce.” He must have been thinking silly foreigner as he shook his head. After about the fourth night of pestering this guy, he finally showed me how to make the “Traditional Thai Fish Sauce.” As with most Asian recipes, it is simple to make, very fresh, and tastes amazing. Having tried this on most things now, it really works well with everything, especially if you’re in the mood for something a little on the spicy side. I dropped the “traditional” and “fish” part of the name and just called it Thai Sauce. You can use it as a marinade for your all you protein items, not just fish. You can serve it hot as a sauce or even as a cold dipping sauce for sushi, lettuce wraps, or wontons. Enjoy!

Thai Sauce

Ingredients:

2 limes juice and zest of

2 tablespoons honey

1 tablespoon fish sauce

2 cloves of garlic, peeled and crushed

1 inch ginger grated

1 jalapeño chili (or Thai red chili), chopped

1 tablespoon freshly chopped cilantro

1 tablespoon freshly chopped mint

Method:

Place everything into a blender; blend for 30 to 60 seconds and your ready serve this little hot and spicy sauce with grilled meats, fish, sides or salads

 


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