Fish Sauce-Lime Dressing

Name: Fish Sauce-Lime Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 3 Tbsp fresh lime juice (45 ml) Lime Juice; 3 Tbsp water (45 ml) Water; 2 Tbsp fish sauce (30 ml) Fish Sauce; ¾ tsp granulated sugar (3.75 ml) Sugar; ¼-inch knob ginger, Microplaned (3 g) Ginger; ½ small garlic clove, Microplaned Garlic; 2 Tbsp grapeseed oil (30 ml) Grapeseed Oil

Independent adaptation of a publicly published Stuart Brioza & Nicole Krasinski recipe. Not affiliated with, sponsored by, or endorsed by Stuart Brioza & Nicole Krasinski.

DRESSING · PORK OR STONE-FRUIT SALADS

In the published recipe, this is the dressing for pork & stone-fruit salad.

Brioza's fish sauce-lime dressing for pork salad.

On the jar

FISH LIME

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 1.7× recipe

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Ratio

LIME JUICE 45 mlWATER 45 mlFISH SAUCE 30 mlGRAPESEED OIL 30 ml

Ingredients

Lime Juice3 Tbsp fresh lime juice (45 ml)
Water3 Tbsp water (45 ml)
Fish Sauce2 Tbsp fish sauce (30 ml)
Sugar¾ tsp granulated sugar (3.75 ml)
Ginger¼-inch knob ginger, Microplaned (3 g)
Garlic½ small garlic clove, Microplaned
Grapeseed Oil2 Tbsp grapeseed oil (30 ml)

Method

Pour to the lines in order (bottom → top): LIME JUICE, WATER, FISH SAUCE, GRAPESEED OIL.
Season to finish: SUGAR (about 1 tsp), GINGER (about 1½ tsp), GARLIC (¾ clove).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 5 national awards

Fish Sauce-Lime Dressing★ STARRED KITCHENOn the jar: FISH LIME
Easy Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
PonzuNATIONAL AWARD WINNEROn the jar: QUICK PONZU
Usukuchi-Jalapeno Vinaigrette★ STARRED KITCHENOn the jar: GINGER-SOY

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Provenance

Stuart Brioza & Nicole Krasinski works in California / dim-sum style progressive at State Bird Provisions; credentials include James Beard Best Chef: West 2015 (State Bird Provisions); James Beard Best New Restaurant 2013 (State Bird Provisions).

Originally published as Fish Sauce–Lime Dressing.

Adapted from a Stuart Brioza & Nicole Krasinski recipe (Stuart Brioza / Taste Cooking).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stuart Brioza / Taste Cooking (published as “Fish Sauce–Lime Dressing”). Full citation lives in Provenance.

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