This is a tasty variation of the ubiquitous South American parsley sauce. If you don’t have Thai fish sauce, or are a vegetarian, use 1 T soy sauce or 1 T soy sauce mixed with 1/2 t powdered sea vegetable, like dulse. This sauce is a terrific on grilled food.
1 T fish sauce (nam pla)
1 t coarsely ground black pepper
1 t sugar or agave
1/2 t crushed red chili pepper flakes, or 1 small Thai chili, stemmed, seeded and chopped
2 T lime juice
2 t chopped garlic, or to taste
1/4 c chopped onion or scallion or shallot
1/2 c chopped basil
1/2 c chopped cilantro
salt, to taste
1. Puree fish sauce, pepper, sugar, chili flakes, lime juice, garlic, and onion in a blender or food processor. Add herbs and pulse to chop finely. Don’t puree, you want some texture. Add salt, to taste.