Fish Sauce
Description
This Thai sauce features ml) water, Tablespoons chopped salted fish or anchovies in brine, Kaffir lime leaves, very thinly sliced, Lemongrass (inner part of thick end of stem. It delivers bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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only), very finely sliced then invert onto a large serving platter. Arrange the rest of the raw ingredi- ents around the edge of rice 1n separate piles. dient to mix with the rice accord1ng to taste. Spoon the sauce over the top. Note: Canned anchov1es packed in Europe make an acceptable substi- tute for the preserved Tha1 variety. If the very fine dned shnmp used in Thailand are not available, subst1tute w1th packaged fish floss
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chopped palm sugar or dark brown sugar
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Place the rice in small bowls, each hold1ng about half a cup. Press down
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 798.3kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 1.0g5%
- Cholesterol 7.6mg3%
- Sodium 286.4mg12%
- Total Carbohydrate 168.9g57%
- Dietary Fiber 22.1g89%
- Sugars 6.1g
- Protein 30.2g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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