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Thu's Fish Sauce Version #2

Makes about 1¼ 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

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