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
o 1/2-inch thickiness using a meat mallet or rolling
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.
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.
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.
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
he fish, fish sauce, cilantro and curry paste in a food processor. Using pulse
r storage container, add chopped fish and prawns, refrigerate for several
nd half the fish sauce into a tall bowl. Using a hand blender
To make the dipping sauce, pound the garlic and chili
In a small bowl, combine scallions, 2 teaspoons of the lemon juice, garlic and ginger.
Arrange fish filets in a single layer in a microwave safe shallow baking dish.
Spoon scallion mixture over fish. Cover dish with vented plastic wrap.
Microwave on high for 3-5 minutes or until fish flakes easily with a fork.
Using a slotted spatula, transfer fish to dinner plates. Stir together fish sauce, jalepeno pepper and the remaining lemon juice. Drizzle over fish.
ntil just cooked through. (If using a conventional oven, heat to
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.
For the fish stock, place all ingredients in