Thai Fish Sauce With Hot Chiles Recipes

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THAI CHILI FISH SAUCE

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



Thai Chili Fish Sauce image

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

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

THAI FISH SAUCE WITH HOT CHILES

Provided by Martha Stewart

Yield Makes about 1 cup

Number Of Ingredients 2



Thai Fish Sauce with Hot Chiles image

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.

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

THAI FISH SAUCE WITH RED CHILES

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



Thai fish sauce with red chiles image

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

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

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