Or in other words, Chili-Garlic Sauce for Fish.

To me, this is very reminiscent of nuoc cham, the dipping sauce for Thai spring rolls, but a bit different, and likewise a doddle to make. The recipe says it’s good on any type of cooked (baked/grilled/steamed) seafood, so I tried it on some steamed tilapia.

(that’s the “before” picture!)

Ingredients (for 1 lb. seafood):

• 2-1/2 Tbsp. fish sauce
• 1 Tbsp. water
• 1 Tbsp. palm sugar (substitute: brown sugar)
• 1-1/2 Tbsp. lime juice
• 1-1/2 tsp. finely minced garlic
• 1-1/2 tsp. finely chopped scallion
• 1 tsp. ground red chili

Method:

Heat the fish sauce, water, and sugar in a small saucepan, stirring to dissolve the sugar. Remove from heat.

Stir in the rest of the ingredients. Taste and adjust the balance to your liking.

This was delicious. As I was going about my other kitchen tasks, kept returning for a forkful until only about half was left by dinnertime.

I’m less concerned now about keeping meals “ethnicity consistent,” just more about what tastes good.

Cream of Green Pepper and Celery Soup, Steamed Tilapia with Chili-Garlic Sauce, Dhal:

Yum!

-R