PANTRYFLEX

On the jar: Caperpoint Palm Sugar–ginger–fish

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Caperpoint Palm Sugar-Ginger-Fish

Independent adaptation of a publicly published Andy Waters recipe. Not affiliated with, sponsored by, or endorsed by Andy Waters.

From a starred kitchen.

Ratio

Ratio by volume: Fish Sauce 30 ml
Fish Sauce 30 ml

Ingredients

  • Palm Sugar — 65 g palm sugar, grated
  • Fish Sauce — 2 tbsp fish sauce (30 ml)
  • Ginger — 1 knob fresh ginger (~2 cm), finely grated
  • Salt — sea salt (2 g)

Method

  1. Pour to the lines in order (bottom → top): Fish Sauce.
  2. Add finishing notes: Palm Sugar, Ginger, Salt.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

2 kitchens · 1 star · 2 national awards

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Provenance

Andy Waters works in Modern British at Edmunds; credentials include Michelin 1* (Edmunds, Henley-in-Arden).

Originally published as Palm Sugar–Ginger–Fish Sauce Dressing.

Adapted from a Andy Waters recipe (Andy Waters / Great British Chefs (salmon with apple)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andy Waters / Great British Chefs (salmon with apple) (published as “Palm Sugar–Ginger–Fish Sauce Dressing”). Full citation lives in Provenance.

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