Coconut Lime Sauce for Bonito

Ingredients

• Lemongrassabout 1 stalk (15 g)
• Ginger10 g
• Cilantroabout ¼ bunch (5 g)
• Makrut Leafabout 3½ leaves (1 g)
• Fish Stockabout ¼ cup (69 ml)
• Fish Sauceabout ¾ tsp (4 ml)
• Sesame Oil1½ tsp (8 ml)
• Lime Juiceabout 1½ Tbsp (19 ml)
• Coconut Milk⅔ cup (155 ml)
• Waterabout 1½ Tbsp (20 ml)
• Saltabout 1½ tsp (10 g)
• Aji Amarillo15 g
• Worcesterabout ¾ tsp (4 ml)
• Rice Vinegar2 tsp (10 ml)
• Kuzu1 g

Method

1. Pour to the lines in order (bottom → top): COCONUT MILK, FISH STOCK, WATER, LIME JUICE.
2. Shake-to-line (dashed marks): add AJI AMARILLO. Spoon in, shake, and top up until the settled level reaches each dashed line.
3. Add by count: ¾ STALK LEMONGRASS.
4. Season to finish: GINGER (about 1 Tbsp), CILANTRO (about 2 Tbsp), MAKRUT LEAF (2 leaves), SALT (about 1½ tsp), KUZU (about ¼ tsp), FISH SAUCE (about ¾ tsp).
5. Cap the jar and shake until combined.
6. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

FAQ