Coconut-Tamarind-Lime Dressing

Name: Coconut–tamarind–lime Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: Latin
Ingredients: 1/2 cup unsweetened coconut milk (120 ml) Coconut Milk; 1 1/2 Tbsp tamarind paste (22.5 ml) Tamarind; 1 1/2 tsp fish sauce (7.5 ml) Fish Sauce; 1 tsp grated lime zest (5 ml) Lime Zest; 1/2 tsp fresh lime juice (2.5 ml) Lime Juice

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

Coconut–tamarind–lime from a national-award-winning chef.

Ratio

Coconut Milk 120 mlTamarind 23 mlFish Sauce 8 mlLime Zest 5 mlLime Juice 3 ml

Ingredients

Coconut Milk — 1/2 cup unsweetened coconut milk (120 ml)
Tamarind — 1 1/2 Tbsp tamarind paste (22.5 ml)
Fish Sauce — 1 1/2 tsp fish sauce (7.5 ml)
Lime Zest — 1 tsp grated lime zest (5 ml)
Lime Juice — 1/2 tsp fresh lime juice (2.5 ml)

Method

Pour to the lines in order (bottom → top): Coconut Milk, Tamarind, Fish Sauce, Lime Zest, Lime Juice.
Cap the jar and shake until emulsified.

Provenance

Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).

Originally published as Coconut–Tamarind–Lime Dressing.

Adapted from a Nina Compton recipe (Nina Compton / Food & Wine (tuna tartare)).

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 Nina Compton / Food & Wine (tuna tartare) (published as “Coconut–Tamarind–Lime Dressing”). Full citation lives in Provenance.

Add to a jar