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Chilli dips are one of the staples of Thai cooking, and are extremely versatile, being used as everything from dips for fresh vegetables to relishes to enhance the flavour of other dishes. This dish is often made with Thai mackerel however for this of us not in Thailand, canned tuna is a great substitute.
Ingredients
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- 1/2 tbsp fish sauce
- 1 tbsp lime juice
Special Cooking Equipment Used
Cooking instructions
Step 1: First we need to grill 3 red bird eye chillies for 5 minutes, and 1 shallot and 2 cloves of garlic for 10 minutes on a high heat until they are browned.
Step 2: Now add the grilled chillies, shallot and garlic to a mortar and pestle and crush everything into a paste.
Step 3: Then add 1 can of tuna to the mortar and pestle, and mix in with the paste we made.
Step 4: Spoon the tuna paste into a small bowl and add 1/2 tbsp of fish sauce, 1 tbsp of lime juice, and 1/2 tbsp of sugar. Mix everything together thoroughly, and then you are ready to serve! we had ours with some fresh vegetables however you can just use this dip as relish to add flavour to any food, particularly rice and sticky rice.
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