Fishless Fish Sauce

Makes: About ½ cup

Time: 15 minutes

F M V

Based on the classic fish sauces of Southeast Asia (Thai nam pla and Vietnamese nuoc cham are the best known) but without the fish. The dulse adds a salty pungency like the original, but if you don’t have any handy you won’t go far wrong by combining the remaining ingredients.

• 1 tablespoon crumbled or ground dulse (see page 244; optional)
• 1 clove garlic, minced
• 2 tablespoons soy sauce
• 4 limes
• 1 tablespoon palm sugar or brown sugar

1. Whisk the dulse, garlic, and soy sauce with 2 tablespoons water in a small bowl.
2. Grate the zest of 2 of the limes into the bowl. Juice all 4 limes and add the juice. Add the sugar and stir well. Let sit for 5 minutes for the flavors to meld, then serve.

Thai-Style Dipping Sauce Based on nam prik and ideal for spring rolls or grilled tofu, or drizzled over steamed vegetables: Add anywhere from 1 to 10 hot fresh chiles (preferably Thai), minced, or red chile flakes to taste, and 1 tablespoon or so finely shredded carrot.

Vietnamese-Style Dipping Sauce Aka nuoc cham gung: Add 1 or 2 hot fresh chiles (preferably Thai), minced, or red chile flakes to taste, and 1 tablespoon minced fresh ginger. Squeeze in the juice of another lime too.