From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · vinaigrette
NATIONAL AWARD WINNERFish Sauce Vinaigrette
From an award-winning kitchen
Ratio
FISH SAUCE 45LIME JUICE 45VEG OIL 30
Ingredients
- FISH SAUCE45 ml
- LIME JUICE45 ml
- SUGAR12 g
- GARLIC5 g
- BIRD EYE CHILE3 g
- VEG OIL30 ml
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE, VEG OIL.
- Add finishing notes: SUGAR, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Fish Sauce Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Girl & the Goat / Stephanie Izard (published as “Fish Sauce Vinaigrette”). Full citation lives in Provenance.