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.
- 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
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.
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.