Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 2 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of brown sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
Special equipment needed:
- None
Step-by-step instructions:
1. In a saucepan, combine the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer over medium heat, stirring occasionally.
2. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan and stir until the sauce thickens, about 2-3 minutes.
3. Remove the saucepan from the heat and stir in the chopped cilantro and green onions.
4. Serve the coconut fishball sauce warm with your favorite fishballs.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Calories: 220
- Fat: 20g
- Carbohydrates: 9g
- Protein: 3g
Substitutions for ingredients:
- You can use white sugar instead of brown sugar.
- You can use chopped parsley instead of cilantro.
- You can use chopped shallots instead of green onions.
Variations:
- You can add chopped red chili peppers for a spicy kick.
- You can add a teaspoon of grated ginger for extra flavor.
Tips and tricks:
- Make sure to whisk the cornstarch and water mixture until smooth to avoid lumps in the sauce.
- Adjust the amount of fish sauce and lime juice to your taste preference.
Storage instructions:
- Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the coconut fishball sauce in a small bowl or ramekin with the fishballs arranged around it.
Garnishes:
- Garnish the sauce with a sprinkle of chopped cilantro or green onions.
Pairings:
- Serve the coconut fishball sauce with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy, would pair well with this dish.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the sauce is too thin, whisk together another tablespoon of cornstarch and water and add it to the saucepan. Cook until the sauce thickens.
Food safety advice:
- Make sure to cook the fishballs thoroughly before serving.
Food history:
- Coconut milk is a common ingredient in Southeast Asian cuisine, particularly in Thai and Indonesian dishes.
Flavor profiles:
- This coconut fishball sauce is sweet, savory, and slightly tangy with a hint of herbaceousness from the cilantro and green onions.
Serving suggestions:
- Serve the coconut fishball sauce as a dipping sauce for fishballs or as a sauce for grilled fish.
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Region: Thai