Ginger Garlic Fish Sauce
Explore a Japanese technique and a secret ratio that lie behind a good dipping sauce to make this tangy and spicy ginger garlic fish sauce.
Servings: 6 oz
Equipment
- Japanese shark skin grater
- Mortal and pestle
Ingredients
- 1.5 oz fish sauce 40N, prefer Red Boat fish sauce brand
- 4 oz water
- 2 oz sugar
- 1 oz lime juice fresh squeezed
- 2 head garlic peeled
- 0.5 oz ginger peeled, keep a whole piece intact
- 2 small Thai chilies chopped
Instructions
- Use Japanese shark skin grater to finely grate whole piece of ginger. Set aside.
- Put peeled garlic into mortal and use pestle to smash them into pieces. Use a spoon to scoop them out, include the juice if any. Set aside.
- In a small bowl, combine water, fish sauce, sugar, lime juice. Stir to dissolve sugar completely.
- Put garlic and chopped Thai chilies in. Gradually add grated ginger, start with ¼ tsp. Adjust the amount of ginger in the dipping sauce according to your taste.
- Store the sauce in an air tight container in refrigerator for up to 3 days.
Notes
Note:
If you're using 33N fish sauce, adjust the amount of fish sauce to 2 oz. Everything else keep the same.
Don't go pass 1tsp of grated ginger, it can be too tangy and bitter.