Thu's Fish Sauce Version #1
Makes about 1 1/4 cups
After reading recipes sent from Hawaii by our friend Thu, I thought I'd like to make a fish sauce from scratch, instead of the prepared sauce called for.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
2 garlic cloves, smashed
1 chopped small fresh serrano or other chile pepper
1 tablespoon sugar
juice of 1 lime
1 cup shrimp stock
1/2 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
1 tablespoon chopped dried shrimp
how to prepare
Combine all the ingredients and refrigerate for at least 1 hour, preferably 4 hours, and serve at room temperature. Refrigerate any leftover sauce.
Copyright© 1995 by Paul Prudhomme