This spicy dipping sauce pairs perfectly with a vegetable crudite platter or, better yet, freshly made tempura. For a great tempura recipe, check out our April/May issue. If you've never cooked with fish sauce, now's your chance to try an ingredient that is so popular in Southeast Asia that you're not likely to find a single home there without a jar of it. You can find it in the Asian section of most well-stocked grocery stores, or, of course, in an Asian grocery store.
1/2 cup fish sauce
Juice and zest of half
2 tablespoons rice vinegar
1 clove garlic, diced
Small jalapeno, thinly sliced
1⁄4 cup honey or sugar
1 to 2 tsp cayenne
1 to 2 tbsp Sriracha or other hot chili sauce
3/4 cup mayonnaise (Find a recipe for homemade mayo here.)
1. Combine the fish sauce, lime zest and juice, rice vinegar, garlic and jalapeno. Stir in the honey or sugar, making sure to combine until the sweetener is completely dissolved.
2. In a separate bowl, stir the cayenne and Sriracha into the mayonnaise. (NOTE: At this point, you have two separate but equally delicious sauces: fish sauce vinaigrette and Sriracha mayo.)
3. Combine both sauces and serve at room temperature.
Photo by Tim Nauman Photography