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Fish sauce vinaigrette

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Ingredients for 1 servings:

  • 120 ml fish sauce
  • 60 ml water
  • 2 tbsp rice vinegar
  • 1 tbsp apple cider vinegar
  • 2 limes, juice
  • 50 g raw cane sugar
  • 5 chili peppers, e.g. Habaneros
  • 1 garlic bulb(s), Asian

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Finely dice the garlic. Finely slice the chili peppers, including the seeds, into very fine rings. Squeeze the limes. Combine the juice with all the ingredients and pour into a preserving jar. Shake well until the sugar dissolves. Tip: To preserve the vinaigrette longer, place the jar in a water bath (90 degrees Celsius) for 1 hour from the time it reaches this temperature. Then pour into clean jars. It goes well with salads, rice, noodles, and all Asian dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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