Lemongrass, ginger and chilli

Name: Lemongrass, ginger and chilli
Yield: For 6–8 salads
Ingredients: ½ chilli, finely chopped (red or green); ½ chilli, finely chopped (red or green); ½ chilli, finely chopped (red or green); ½ tsp lemon zest, finely grated; 1 tbsp finely chopped or grated ginger; 1 tbsp finely chopped or grated ginger; 5 cm (2 in.) lemongrass stem from the lower end, two outer layers discarded, insides thinly sliced; 2 tbsp sunflower oil; 2 tsp fish sauce (or ¼ tsp salt); 120 ml (½ cup) lemon juice; 1 tsp palm sugar (or unrefined caster/superfine sugar); 2 tsp fish sauce (or ¼ tsp salt); 1 tsp palm sugar (or unrefined caster/superfine sugar); 1 tsp palm sugar (or unrefined caster/superfine sugar)

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This does not contain much oil compared with a more ‘Western-style’ dressing, and it goes really well on grilled (broiled) or steamed fish or chicken or tossed in with crisp raw vegetables. Use as much chilli as suits your taste. This dressing will keep in the fridge for 5 days, but it does lose its freshness.

Ingredients

5 cm (2 in.) lemongrass stem from the lower end, two outer layers discarded, insides thinly sliced
1 tbsp

Fish course
Garnish
Pescatarian
Gluten-free

Method

Put all the ingredients in a jar with a tight-fitting lid and shake well to combine. Leave for 30 minutes before tasting, adding a few tablespoons of cold water if it tastes too sharp.