From Justin Pichetrungsi's kitchen · Anajak Thai, Los Angeles
stove · herb sauce
NATIONAL AWARD WINNERPearlgate Garlic–fish Chutney
From a national-award-winning chef
Ratio
CANOLA OIL 120FISH SAUCE 30
Ingredients
- GARLIC75 g
- CANOLA OIL120 ml
- PALM SUGAR24 g
- FISH SAUCE30 ml
- PEPPER1 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Thai–Los Angeles chef of Anajak Thai in Sherman Oaks; James Beard Best Chef: California 2023. Family restaurant elevated with tasting menus and Thai-inspired cocktails.
Originally published as Garlic–Fish Sauce Chutney.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Justin Pichetrungsi / Food & Wine (charred cabbage) (published as “Garlic–Fish Sauce Chutney”). Full citation lives in Provenance.