Cambodian Ginger Dipping Sauce
Much of the eating in Cambodia is done by grabbing what you can with your chop sticks, dipping what you grabbed in a flavorsome sauce and then eating.While cycling around the Tonel Sap natural reservoir in the center of the country, fresh fish was on the menu. Often these fish that live in the murky waters had a muddy taste, but after dipping them in a fragrant homemade sauce they were transformed. Here is a simple recipe that did the trick for me and is perfect with any grilled fish.
- juice of three limes
- 50ml warm water
- 50g sugar
- 60 fish sauce
- 2 tbsp freshly grated ginger
- 2 garlic cloves, finely chopped or crushed
Place all the ingredients in a small mixing bowl and mix thoroughly.