Thai chili fish sauce vmxv03a
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Thai fish sauce |
| 5 | tablespoons | Thinly sliced scallions |
| 3 | tablespoons | Fresh lime or lemon juice |
| 3 | tablespoons | Finely chopped cilantro |
| 1½ | tablespoon | Minced serrano chilies |
| 2 | teaspoons | Roasted chili paste |
| ½ | teaspoon | Minced garlic |
Directions
Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.
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