Chef Tyler Bailey, Liams Restaurant, Instagram @circatyler
INGREDIENTS
- 1/2 clove of garlic
- 1 Thai chili
- 1 Rangpur lime seeded and cut into into 8-10 wedges
- 2 tbsp fish sauce
- 2 tbsp palm sugar
DIRECTIONS
In a mortar and pestle pound the garlic, chili and sugar into small pieces (not a smooth paste). Add in the rangpur lime and muddle to extract the juice and essential oils from the skin. Finally, add in the fish sauce and mix with a spoon until sugar is dissolved.
This recipe is incredibly simple and quick to make. I think it’s a great all purpose dressing for grilled meats or roasted veggies. The benefit of using rangpur lime, is that the skin is thin enough to eat and quite delicious! If you can’t source fresh thai chili or palm sugar, substitute serrano chili or white sugar. You may need to adjust the recipe depending on your sweet/heat tolerance.
“The sauce would honestly be great on any grilled or roasted meat/vegetable….from steak to broccoli or even a fresh melon. It’s kind of all purpose because it’s sweet/salty/sour/umami all at once.”
Chef Tyler Bailey, Liams Restaurant, Instagram @circatyler
