Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Cilantro Sauce
5 minutes to assemble
1 cup
5 minutes to assemble
1 cup
This Thai adaptation is a hybrid between an Argentinian Chimichurri sauce and an Italian Pesto with Asian ingredients. Cilantro, Fish Sauce and anise give it a distinctly Thai flavor that is good on all grilled foods, especially beef, seafood and chicken.
Ingredients
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 2 teaspoons Fish Sauce
- 1/2 teaspoon each crushed red pepper and anise seeds
- 1/4 teaspoon salt
- 1/2 cup firmly packed Thai* or Italian basil
- 1 cup firmly packed cilantro, washed and dried
- *Omit anise seeds if Thai basil is used.
Directions
- Add oil, vinegar, garlic, Fish Sauce, red pepper, anise seeds, salt, basil and cilantro to a blender, in order specified. Blend until almost smooth. Some chopped pieces of cilantro are pretty. Serve as a condiment for grilled foods.
In This Recipe