This is a simple recipe for Thai dipping sauce to be used with egg rolls, won tons or any kind of dippable food! I usually use this as a baking sauce with fish, add a little dill and voila!
For my DFL friends, this is friendly by using arrowroot as a thickener and unprocessed sugar.
1/2 cup sugar
1/4 cup white vinegar
1 tbsp fish/oyster sauce
1 tbsp chopped garlic
1 tsp chili-garlic paste
t bsp arrow root
half a lime
Mix everything together in a small sauce pan over medium heat. Bring to a simmer and add about 1 tbsp arrow root to thicken. Let cool. Store in a jar for a couple weeks in the fridge!
Monday, November 11, 2013
Boy has it been a while! Lots of things have happened in the past year...including this recipe! Well, actually, I've got two recipes. The first one is an amazing toaster oven baked fish in a thai dipping sauce with dill. Wait what?!
Yeah, you know when summer is really hot and humid and you don't want to turn on the big oven? Well, this works amazingly in the toaster oven on 350F! Well, its November now, so I could use the extra heat, but I am still cooking this in the teeny oven.
I visited a friend of mine last year in Montreal, and this is actually his recipe used on trout, except, he didn't make the thai dipping sauce from scratch which is perfectly ok, if you can find it. The sauce is sweet, tangy and slightly spicy and when you add fresh chopped dill to it, it somehow pops to life with tons of flavor!
So here it is!
4 Tilapia fillets (can use salmon, trout or whatever you like)
1/3 cup Thai dipping sauce
Chopped fresh dill
Line your toaster oven pan with foil, place the fillets on it and pour the sauce over fillets. Sprinkle with dill and pop into the toaster oven for about 20 minutes on 350F.