Ginger Fish Sauce is a tangy and sweet dipping sauce made of fresh ginger, sugar, fish sauce, and lime juice. A bit thicker than the traditional fish sauce dipping sauce, this zesty sauce is often served with chicken and duck. Bites of poultry are dipped into this amazing sauce for a flavor explosion that is fresh, fragrant and tangy!
Notes on the Recipe, Tips and Tricks
Use fresh lime juice or distilled white vinegar in this recipe.
I use a small food processor to chop the ginger and garlic since I usually make double or triple the recipe. Alternatively, chop the ginger and garlic by hand or use a mortar and pestle to grind into a paste.
There are no hard and fast rules so feel free to adjust the ingredients to your taste.
This sauce makes a tasty salad dressing or meat marinade so make some extra to enjoy!
Store any remaining sauce in the refrigerator for up to 1 week.
2 oz fresh ginger, knub about 2-inches long
1 large garlic clove, peeled
1/4 cup warm water
1/4 cup sugar
1/4 cup fish sauce
2 Tbsp lime juice (1 large lime)
2 small red chilies, finely chopped
Peel the skin from the ginger and discard. Cut the ginger into chunks. Put the ginger and garlic clove into a small food processor and chop finely, about 10-15 seconds.
In a small bowl, add the warm water, sugar, fish sauce and lime juice. Stir until the sugar is dissolved. Add the chopped ginger, garlic and chilies and combine.
Let the sauce rest for about 10 minutes before serving so the flavors can marinate and meld together.
Serve with your favorite dishes like Chicken Congee / Rice Porridge (Chao Ga).
Yields: 1 cup
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