A dark, salty, tangy, aromatic condiment built on naturally fermented soy sauce, brightened with citrus, garlic, chili, and fresh spices, to be used sparingly with rice, vegetables, grilled fish, or roasted meats.
Ingredients
- 160 ml Naturally fermented soy sauce
- 2 pieces Fresh limes
- 1 piece Unwaxed orange
- 30 g Palm sugar
- 2 cloves Fresh garlic cloves
- 15 g Fresh ginger
- 2 pieces Fresh Thai red chilies
- 1 tsp Coriander seeds
- 1 pinch Whole black peppercorns
- 4 sprigs Fresh cilantro roots or stems
- 40 ml Water
Method
- Rinse the citrus. Finely grate only the colored part of the orange, avoiding the bitter white pith. Juice the limes and strain the juice to remove the seeds.
- Peel the garlic and ginger. Slice the garlic, ginger, chilies, and cilantro roots or stems very finely until you have an aromatic base almost chopped into a coarse paste.
- Heat a small saucepan over medium-low heat. Add the coriander seeds and pepper, then toast them dry, stirring until a warm, citrusy aroma is released and the seeds begin to pop slightly.
- Add the water and palm sugar to the saucepan. Heat gently, stirring until completely dissolved, without bringing it to a vigorous boil. The syrup should become smooth, glossy, and slightly amber.
- Reduce the heat to its lowest setting. Add the garlic, ginger, chilies, and cilantro stems. Let them steep briefly, just long enough for the aromas to open, without browning the garlic or dulling the acidity that will be added later.
- Remove from the heat and pour in the fermented soy sauce. Stir with a clean spoon, then add the lime juice and orange zest. The sauce should remain fluid, dark, and glossy, with a salty, fresh, and spicy aroma.
- Taste with the tip of a clean spoon. The desired balance is first salty and umami, then tangy, slightly sweet, and distinctly aromatic. If the sauce seems too powerful, loosen it with a little water; if it lacks vibrancy, add a little citrus juice.
- Let the sauce rest at room temperature before serving so the citrus, soy, and spices meld. Strain it for a clean sauce, or keep the aromatics for a more rustic, spicy texture.
- Transfer to a small bowl or clean jar. Serve in small amounts as a condiment, alongside the dish rather than poured over it in quantity, because the sauce is concentrated in salt and flavor.
Nutrition
Per serving
- Energy
- 78.6 kcal
- Protein
- 3.72 g
- Carbohydrate
- 17.39 g
- Fat
- 0.29 g
- Fibre
- 3.01 g
- Calcium
- 73.97 mg
- Iron
- 1.31 mg
- Magnesium
- 52.27 mg
