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
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.
In a bowl, whisk the fish sauce, sugar and crushed garlic. Add
lace the bowl aside.
Fish sauce: Fry onions and garlic until
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.
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.
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.
Boil water with vinegar and sugar; allow it to cool.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce.
ell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
In a medium size sauce pan add cornstarch, broth, pineapple
Add onion and ginger. Cook for 1 minute. Add sliced garlic
PROCESS
Grind coriander seeds and keep aside
Make a fine paste of red chilies and keep aside
Lightly fry the cauliflower florets and keep aside
Heat 2 tbsp oil and add red chilli paste and ginger
Add cumin powder and saute
Add coconut milk, lemon stalk, salt, cauliflower florets and fish and cook for 5 minutes
Add fish sauce, lemon juice and grind coriander
Add basil leaves and serve with Thai rice
eserve the other half for the sauce.
Chop fish fillets roughly, place
To make the fish balls, process fish, egg, basil, cilantro, sugar, sauce, chili, garlic
ontainer, add chopped fish and prawns, refrigerate for several hours.
Thread
b>fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce
% you can set aside for a garnish. Cut the
aste, lime leaves, green onions, fish sauce and lime juice until mixture