* Exported from MasterCook *
Fishless Fish Sauce - SE Asia
Recipe By :The How to Cook Everything Vegetarian by Mark Bittman
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon dulse -- crumbled or ground (optional) or other dried seaweed
1 clove garlic -- minced
2 tablespoons light soy sauce
4 limes
1 tablespoon palm sugar -- or brown sugar
1. Whisk the dulse, garlic, and soy with 2 tablespoons water in a small
bowl.
2. Grate the zest of 2 limes into the same bowl, then juice all 4 limes
and add the juice. Add the palm sugar and stir well. Let sit for 5 minutes
for the flavors to meld.
Yield : About 1/2 cup (8 tablespoons)
Prep Time : 15 minutes
Thai-Style Dipping Sauce: Usually called nam prik and ideal for spring
rolls, grilled tofu, or drizzled over steamed vegetables: Add anywhere
from 1 to 10 hot fresh chiles (preferably Thai), minced, or to taste, or
hot red pepper flakes to taste and a tablespoon or so of finely shredded
carrot.
Vietnamese-Style Dipping Sauce: Aka nuoc cham gung: Add 1 or 2 hot fresh
chiles (preferably Thai), minced, or to taste, or hot red pepper flakes to
taste, and a tablespoon of peeled and minced ginger. Squeeze in the juice
of another lime, too.
AuthorNote: Based on the classic fish sauces of Southeast Asia—Thai nam
pla is the best known—but without the fish. The sea green (dulse) helps
maintains the salty pungency of the real thing, but if you don't have any
handy, you won't go far wrong by combining the remaining ingredients.
Cuisine:
"Asian"
Source:
"Mark Bittman web site"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 153mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit;
0 Other Carbohydrates.
Nutr. Assoc. : 4876 0 0 0 5737
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