Fish-Sauce Dip
- Total Time
- 40 minutes
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Ingredients
- 214-ounce cans coconut milk, unopened
- 2teaspoons rice vinegar
- 2teaspoons sugar
- 2red Thai chili peppers, seeded and minced
- 2cloves minced garlic
- 2tablespoons lime juice
- ¼cup fish sauce
Nutritional analysis per serving (2 servings)
822 calories; 85 grams fat; 75 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 10 grams protein; 2879 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cans of coconut milk in the refrigerator and chill for 30 minutes. Open the cans and use a spoon to remove the thick cream at the top of the cans. Measure ½ cup of the cream and reserve remaining coconut milk for another use.
- Step 2
Combine the ½ cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved. Serve as a dipping sauce for meats and salads.
Private Notes