Asian Ginger Dressing

Name: Asian Ginger Dressing
Yield: Makes 150 ml
Cuisine: Asian
Ingredients: 2 tablespoons rice wine vinegar; 2 tablespoons water; 2 tablespoons nam pla (Thai fish sauce); 2 tablespoons nam pla (Thai fish sauce); 1 shallot, finely chopped; 10 mint leaves; 2 teaspoons sugar; 2 tablespoons light soy sauce; salt and freshly cracked black pepper; 2.5 cm piece of fresh ginger, peeled and grated; salt and freshly cracked black pepper

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A terrific dressing for steamed fish or shellfish, and also great for Asian-style vegetable salads.

Ingredients

2 tablespoons nam pla (Thai fish sauce)
2 tablespoons water
2

Asia
Afghanistan
Fish course
Garnish
Sauce
Pescatarian

Method

Mix all the ingredients in a bowl with salt and pepper to taste and leave to infuse for 1 hour. This sauce will keep only for 1–2 days in the fridge; after that it will lose its freshness of flavour.