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Thai Chili Fish Sauce

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6 tablespoons thai fish sauce
5 tablespoons thinly sliced scallions
3 tablespoons fresh lime or lemon juice
3 tablespoons finely chopped cilantro
1 1/2 tablespoons minced serrano chilies
2 teaspoons roasted chili paste
1/2 teaspoon minced garlic

Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. Posted to the BBQ-List by Bill Wight on 19 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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