print this recipe email to a friend 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. ingredients 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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