Larb-dressing
A beautiful, potent dressing with powerful umami and distinct acidity.
Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.
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Ingredients
|
300 |
ml |
lime juice |
|
300 |
ml |
fish sauce |
|
8 |
|
chillies, finely sliced |
|
10 |
|
kaffir lime leaves, finely chopped |
|
1 |
clove |
garlic, grated |
|
1 |
thumb-size piece |
ginger, grated |
|
30 |
g |
palm sugar |
Preparation method
- Mix all the ingredients.
- Taste the dressing: the flavour should be alive, quite strong, and punchy.
Serving suggestions
- Use in a composition with components of sea bass, sesame seeds and chili pepper.
- Use in a composition with components of squid, peanut and Thai basil.
- Use in a composition with components of tuna, aubergine and ginger.