Lemongrass chilli sauce for fish by Matt Preston

Lemongrass chilli sauce for fish by Matt Preston

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Take your fish to the next level with this easy lemongrass chilli sauce.

The ingredient of Lemongrass chilli sauce for fish by Matt Preston

  1. 1 cup grapeseed oil
  2. 3 lemongrass stalks, white parts, finely minced
  3. 6 garlic cloves, smashed, peeled
  4. 4 spring onions, finely sliced
  5. 2 cups fresh red chillies, destemmed and deseeded
  6. 1 tablespoon sugar
  7. 1 tablespoon lime juice
  8. 2 teaspoons salt
  9. 2 tablespoons fish sauce

The instruction how to make Lemongrass chilli sauce for fish by Matt Preston

  1. Heat half the oil in a large wok. Blitz the lemongrass and fry the resulting puree. While it is frying, puree the garlic and spring onions in the same blender.
  2. Stir it into the lemongrass and reduce the heat so they simmer away gently together. Jostle the pan so they donu2019t stick, burn or get rowdy.
  3. Now blitz the chillies and throw them into the sauce as well. Add a splash more oil. You want to see oil on the top of the red mass. After a couple of minutes, throw in the sugar, lime juice, salt and fish sauce. Stir. Taste and fine tune the seasoning to achieve the correct balance.
  4. Cook out the sauce for 8 minutes. Store in a clean jar under a layer of oil.

Nutritions of Lemongrass chilli sauce for fish by Matt Preston

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calories: https://schema.org
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