FISH-SAUCE DIP

Fish-Sauce Dip image

Provided by Molly O'Neill

Categories condiments, dips and spreads, appetizer

Time 40m

Yield 1 cup

Number Of Ingredients 7

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Ingredients

2 14-ounce cans coconut milk, unopened
2 teaspoons rice vinegar
2 teaspoons sugar
2 red Thai chili peppers, seeded and minced
2 cloves minced garlic
2 tablespoons lime juice
1/4 cup fish sauce

Steps:

Place the cans of coconut milk in the refrigerator and chill for 30 minutes. Open the cans and use a spoon to remove the thick cream at the top of the cans. Measure 1/2 cup of the cream and reserve remaining coconut milk for another use.
Combine the 1/2 cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved. Serve as a dipping sauce for meats and salads.

Nutrition Facts : @context http, Calories 838, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 85 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 75 grams, Sodium 2883 milligrams, Sugar 8 grams