Thai Chili Fish Sauce
Thai Chili Fish Sauce is a bold and flavorful condiment that combines the salty depth of fish sauce with the fiery heat of Thai chilies, tangy lime juice, and a hint of sweetness. Perfect as a dipping sauce, marinade, or dressing, it enhances a wide variety of dishes with its balance of umami, spice, and zest. Easy to customize and versatile, it's a staple in Thai cuisine that adds a vibrant kick to any meal.
Equipment
- Small mixing bowl
- Measuring spoons
- Knife
- Chopping board
- Spoon for mixing
Ingredients
- 4 tablespoons fish sauce Nam Pla
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon granulated sugar optional, for a touch of sweetness
- 2-3 Thai chilies finely chopped, adjust to your heat preference
- 1 clove garlic minced
- 1-2 tablespoons shallots finely chopped
- 1 tablespoon cilantro finely chopped, for garnish
Instructions
- In a small mixing bowl, combine fish sauce with freshly squeezed lime juice. This forms the savory and tangy foundation of the sauce.
- If you like a slight touch of sweetness to balance out the spice and salt, stir in granulated sugar. Make sure the sugar dissolves completely before proceeding.
- Now, add chopped Thai chilies. Adjust the amount according to your preferred spice level. I typically go with two chilies for a moderate heat, but if you’re a spice lover, feel free to use three or more.
- Mix in minced garlic and finely chopped shallots. These aromatics provide extra depth and texture to the sauce.
- Lastly, garnish the sauce with freshly chopped cilantro for a pop of color and fresh flavor. Your Thai Chili Fish Sauce is now ready to serve!
Notes
Achieving the perfect balance between salty, tangy, and sweet is key. Taste and adjust the lime juice, sugar, and fish sauce to your preference for a truly harmonious flavor.