- serves 2 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 1 tbsp sugar
- 2 tbsp (40 ml) fish sauce
- 2 tbsp (40 ml) rice vinegar
- 2 tbsp (40ml) fresh lime juice
- 1 garlic clove, minced
- 1 Thai chilli, roughly chopped
- ½ cup (60 ml) water, boiling hot
Instructions
- Combine sugar, rice vinegar, and fish sauce in a small heatproof bowl. Pour hot water over top and stir until sugar has dissolved. Let cool.
- Meanwhile, add garlic and chilli to a bowl or mortar. Add lime juice and use a pestle or fork to mash together.
- Add mixture to bowl with liquids and mix well to combine.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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