A different twist to serve a warmed vinaigrette over steamed fish. This recipe uncooked makes a flavorful everyday vinaigrette as well !
- 1/2 c. patis (fish sauce)
- 1 1/2 TB fresh cilantro, chopped
- 2 TB sugar
- 2 TB water
- 2 TB fresh lime juice
- 4 cloves garlic, sliced
- 1 TB lemon grass, minced
- 1 TB chili flakes
- 1 1/2 TB fresh ginger, shredded
- 2 TB olive oil
In a small saucepan, combine all ingredients except olive oil, bring to a boil.
In a skillet over medium high heat, warm oil to almost smoking. Variation: Combine all ingredients in a blender and process until smooth.