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Makes 1 1/2 cups
Has seafood from:
Not vegan due to:
Not paleo due to:
This recipe has no customizations.
Freshly squeezed. Can use lemon juice also.
Stemmed, seeded, and thinly sliced or minced. Can use two if desired.
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In a medium bowl, whisk together the fish sauce and sugar until the sugar is completely dissolved.
Stir in lime or lemon juice and add the garlic and chilies.
Let steep for 20 minutes before serving.
For a mild sauce, slice the garlic and chilies. For a spicier one, mince them.
When selecting a bottle of fish sauce, be sure to pick a sauce that is light to medium gold in color. If the fish sauce is too dark (close or similar to soy sauce in color) it is too old to use.
Can be stored for up to one week in an airtight container and refrigerated.
This recipe has the following nutrient totals:
Protein 2.02 g
Carbohydrates 12.6 g
Iron 0.03 mg
Fiber 0.20 g
Calcium 4.25 mg
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