Thu's Fish Sauce Version #2
Makes about 1 1/4 cups
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
2 garlic cloves, smashed
1 chopped small fresh serrano or other chili pepper
1 tablespoon sugar
juice of 1 lime
1 cup water
3 tablespoons purchased Thai Fish Sauce
how to prepare
Combine all the ingredients and refrigerate for at least 1 hour, preferably 4 hours, and serve at room temperature. Refrigerate any leftover sauce.
Copyright© 1995 by Paul Prudhomme