Put lime juice, tamarind extract, fish sauce and sugar into a saucepan and bring to a boil.
Remove from heat, add in the remaining ingredients and mix well. Serve this sauce over fish fillet (cod-any white fish is good).
Rub fish with a little salt and white pepper. Steam the fish (600-800 gms) over a wok at high heat for about 5-8 minutes or until done. Pour away water from the steaming fish.
Pour the fish sauce over the fish and sprinkle chopped coriander leaves and lime slices on top. Serve with white rice.
Stir in the rice, soy sauce, accent seasoning, pepper, and bacon
lace the bowl aside.
Fish sauce: Fry onions and garlic until
The 2 towns most noted for their fish sauce are Phu Quoc and Phan Thiet. Check the label when buying your fish sauce, the \"nhi\" signifies a high quality sauce.
Mince your 2 cloves of garlic and shred your carrot.
Combine with the fish sauce, sugar, water, chili paste and lime juice.
Stir until the sugar dissolves. Makes about 2 cups to serve.
arm.
Add broth, chili sauce, and fish sauce; bring to a boil
Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.
Combine garlic and sugar; mash together.
Squeeze juice into garlic-sugar and add 1/2 cup water and chili paste.
Stir in fish sauce a little at a time to taste.
If too salty, add water and sugar.
If too fishy, add more lemon or lime juice.
Serve in individual bowls.
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add
Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.
Mash peppers, garlic and sugar into a paste, using mortar and pestle.
Add the fish sauce, lime juice and water.
Blend well.
Seal and refrigerate.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
conut water, sugar, caramel sauce, and fish sauce and stir to mix; taste
To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic
b>fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce
r storage container, add chopped fish and prawns, refrigerate for several
2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and
aste, lime leaves, green onions, fish sauce and lime juice until mixture
Process the fish, 1 tbsp fish sauce, kecap manis, garlic and chili pepper until smooth. Combine the fish mixture, green beans and cilantro in a large bowl. Shape into 8 patties. Place on a foil-lined baking pan.
Preheat the broiler.
Broil the patties for about 3 mins each side, or until cooked through.
Meanwhile, combine the spinach, cucumber, juice, brown sugar and remaining 2 tsp fish sauce in a medium bowl.
Serve the patties with salad and sweet chili sauce.
Sprinkle 1 side of each fish fillet with cumin seeds. Oil a grill plate and place over medium-high heat. Grill fish fillets until cooked to your liking.
Meanwhile, to make the cilantro chili sauce, blend or process onions, garlic, chilies, cilantro and sugar until finely chopped. Add fish sauce and lime juice and blend until combined.
Serve fish fillets with cilantro chili sauce.
Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking until