Thai Fish Sauce With Hot Chiles Recipes

THAI CHILE-HERB DIPPING SAUCE

Thai Chile-Herb Dipping Sauce image

Fish sauce, lime juice, and plenty of herbs make this sauce a stand out for dipping spring rolls or serving with grilled fish.

Provided by Stanley Lobel

Categories Sauce Herb Pepper Vegetable Chile Pepper

Yield Makes about 2/3 cup

Number Of Ingredients 8

Ingredients

1 tablespoon jasmine or other long-grain rice
6 to 8 dried whole Thai chiles (each about 2-inches long)
1 heaping tablespoon finely chopped scallion
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons sugar
3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1/3 cup fresh lime juice

Steps:

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.
2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).
3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

THAI FISH SAUCE WITH HOT CHILES

Thai Fish Sauce with Hot Chiles image

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 2

Ingredients

1/2 cup red Thai chiles, stems removed
1 cup Thai fish sauce

Steps:

Place chiles in a food processor and pulse to finely chop (stop before they are mush). Or, wearing rubber gloves to protect your hands, use a cleaver or sharp knife to mince chiles on a cutting board.
Transfer minced chiles (with their seeds) to a glass or plastic container and add fish sauce. Cover and store in refrigerator. The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fish sauce when it runs low. Serve in small individual condiment bowls.

THAI FISH SAUCE WITH RED CHILES

Thai fish sauce with red chiles image

This is not a mild sauce! Serve this on fried or plain rice or on whatever you like....I like to dip dumplings in this. It keeps forever, just add fish sauce when it runs low and then add more chiles when the sauce is losing it's heat. If you chop the chiles by hand, make sure to wear rubber gloves. And, whether you chop by hand or by processor, you may cough and sneeze a bit when the capsaicin hits the air...don't worry, it'll pass!

Provided by Hey Jude

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1/2 cup birds eye chile, stems removed
1 cup Thai fish sauce

Steps:

Place the chiles in a food processor and pulse to finely chop, but stop before they are mush.
You can also do this by wearing rubber gloves to protect your hands (these are really hot chiles!) and using a sharp knife to mince the chiles on a cutting board.
Transfer the minced chiles, with their seeds, to a glass or plastic container and add the fish sauce.
Cover and store in the refrigerator.
The sauce will keep indefinitely, losing chile heat over time; top it up with extra chiles or fishsauce when it runs low.

Nutrition Facts : Calories 130.8, Fat 0.4, Sodium 22240.3, Carbohydrate 17.1, Fiber 1.1, Sugar 14.5, Protein 16

THAI CHILI FISH SAUCE

Thai Chili Fish Sauce image

Make and share this Thai Chili Fish Sauce recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons Thai fish sauce
5 tablespoons scallions, thinly sliced
3 tablespoons lime juice or 3 tablespoons lemon juice, fresh
3 tablespoons cilantro, finely chopped
1 1/2 tablespoons serrano chilies, minced
2 teaspoons chili paste, roasted
1/2 teaspoon garlic, minced

Steps:

Combine all ingredients in a small bowl, and mix well.
Will keep in refrigerator for 3 days.

Nutrition Facts : Calories 8.1, Sodium 1043.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.7, Protein 0.8

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