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Lemongrass chilli sauce for fish by Matt Preston
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Elevate your fish with a simple yet flavorful lemongrass chili sauce.
Ingredients:
  • 230.00 gm grapeseed oil
  • 3 lemongrass stalks, white parts, finely minced
  • 6 garlic cloves, smashed, peeled
  • 4 spring onions, finely sliced
  • 500.00 ml fresh red chillies, destemmed and deseeded
  • 18.00 gm sugar
  • 21.00 gm lime juice
  • 4.80 gm salt
  • 48.80 gm fish sauce
Instructions:
  • Heat half of the oil in a large wok. Blend the lemongrass into a puree and fry it. Then, puree the garlic and spring onions in the same blender while the lemongrass puree is frying.
  • Combine the mixture with the lemongrass, lower the heat to a gentle simmer, and gently shake the pan to prevent sticking or burning.
  • Blend the chillies and incorporate them into the sauce. Drizzle a bit more oil until you see a glistening layer on top. After a couple of minutes, mix in the sugar, lime juice, salt, and fish sauce. Stir well, taste, and adjust seasoning for perfect balance.
  • Simmer the sauce for 8 minutes, then transfer it to a clean jar, covering it with a layer of oil for storage.

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