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Lemon and Fish Sauce

Published under: ChineseFish

Red Chillies – 2, deseeded and chopped
Garlic – 1/2 clove, crushed
Fresh Lemon Juice – 60 ml
Thai Fish Sauce – 60 ml
Light Muscovado Sugar – 3 tblsp
Water – 125 ml

1. Mix all the ingredients in a bowl.
2. Transfer to a screw-top jar.
3. Store it in the fridge until required.
4. Keeps good for a week if stored in the fridge.

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