I made this to put on my broiled pomfret. It’s an adaptation of several sauces I was looking at.

I think I’ll make it again to put on other dishes.

1/2 – 1 Tablespoon lemon juice – or lime but I only had lemon. I used 1/2 because I don’t like it too sour

1/2 teaspoon pepper flakes -or chili or whatever spicy ingredient you want

4 garlic cloves

2 -3 green onions – depending on how big they are, it’s up to you

2 Tablespoons fish sauce

1/2 cup fresh basil leaves – this is a must. I love basil so I added more

4 Tablespoons coconut oil – if you don’t like coconut, you can use olive or other healthy, yummy oil

1 teaspoon melted butter

optional 3 kaffir lime leaves – I did not have this, but one recipe includes this. I would like to try it next time if I ever get some.

Blend all the ingredients together in a blender.

I had a little leftover sauce after the fish meal. The next day I stirred it in some yogurt and put it on leftover shredded chicken. I’ve cut taco shells out of my diet, but my hubs put the chicken and the sauce in the shell along with some zucchini. It made a great lunch.


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