- Fijian Food Safari
This dressing is a perfect balance of sweetness, heat, sourness and salt
This dressing is a palm sugar syrup reduction that is balanced out with citrus and fish sauce to create a wonderfully sweet but balanced dressing for salads, grilled meats or seafood.
500gm Thai Yellow Palm sugar (not the darker Indonesian palm sugar)
150ml Water
4-5 Garlic cloves, chopped fine
2-3 Limes, juiced
30ml Fish sauce
2-3 Small red/green chillies
10gm Coriander root, cleaned & chopped
Method:
In a saucepan, add the palm sugar and water on a medium heat until the blocks of sugar dissolve.
Reduce heat to simmer until it forms a sugar syrup consistency like maple syrup. Allow to cool.
Transfer the sugar syrup to a glass mixing bowl, and add the garlic, chilli, lime juice and coriander roots. Whisk then cover and put in the fridge for a least 30 mins to allow the flavours to infuse
Slowly add the fish sauce to balance the other strong flavours
This dressing is a perfect balance of sweetness, heat, sourness and salt
This dressing is a palm sugar syrup reduction that is balanced out with citrus and fish sauce to create a wonderfully sweet but balanced dressing for salads, grilled meats or seafood.
500gm Thai Yellow Palm sugar (not the darker Indonesian palm sugar)
150ml Water
4-5 Garlic cloves, chopped fine
2-3 Limes, juiced
30ml Fish sauce
2-3 Small red/green chillies
10gm Coriander root, cleaned & chopped
Method:
In a saucepan, add the palm sugar and water on a medium heat until the blocks of sugar dissolve.
Reduce heat to simmer until it forms a sugar syrup consistency like maple syrup. Allow to cool.
Transfer the sugar syrup to a glass mixing bowl, and add the garlic, chilli, lime juice and coriander roots. Whisk then cover and put in the fridge for a least 30 mins to allow the flavours to infuse
Slowly add the fish sauce to balance the other strong flavours
