Monday, February 27, 2012

Thai Fishless Sauce

It's been a long time since I've tasted fish sauce, but I think this simple recipe does a nice job rounding out a Thai curry with a salty taste o' the sea.  I'm guessing it's actually nothing like fish sauce but I think it works better than soy sauce or hoisin sauce.  You could use any mixture of seaweed, I think, but I went with nori because it is more readily available at grocery stores what with sushi's popularity.

Makes 1 cup
- 2 sheets nori, crumbled
- 2 tsp salt
- 1 tbsp light soy sauce
- 1 cup boiling water

1. Place all ingredients in a blender (or in a container and use a hand blender).   Let sit for 5 mins, then blend until smooth.  Strain through a fine mesh sieve.  Store in the fridge.