Cindermill Fish - Lime

Name: Cindermill Fish –lime
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (130 ml)
Cuisine: Asian
Ingredients: ¼ cup fish sauce (60 ml) Fish Sauce; ¼ cup lime juice (60 ml) Lime Juice; 1 tsp lime zest (5 ml) Lime Zest; 1–2 Thai chiles (or sambal) Thai Chile; optional 2 tsp palm/brown sugar (10 ml) Palm Sugar

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

For greens, grains, and roasted vegetables.

Ratio

Fish Sauce 60 mlLime Juice 60 mlLime Zest 5 mlPalm Sugar 10 ml

Ingredients

Fish Sauce — ¼ cup fish sauce (60 ml)
Lime Juice — ¼ cup lime juice (60 ml)
Lime Zest — 1 tsp lime zest (5 ml)
Thai Chile — 1–2 Thai chiles (or sambal)
Palm Sugar — optional 2 tsp palm/brown sugar (10 ml)

Method

Pour to the lines in order (bottom → top): Fish Sauce, Lime Juice, Lime Zest, Palm Sugar.
Add finishing notes: Thai Chile.
Cap the jar and shake until emulsified.

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3 kitchens · 0 stars · 4 national awards

Cindermill Fish –limeNATIONAL AWARD WINNER
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Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Originally published as Fish Sauce–Lime Dressing (Wondee Siam).

Adapted from a Rick Martínez recipe (Rick Martínez / Food52 (Thai chicken salad)).

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 Rick Martínez / Food52 (Thai chicken salad) (published as “Fish Sauce–Lime Dressing (Wondee Siam)”). Full citation lives in Provenance.

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