Pair this Asian salsa with your next fish dish
5 garlic cloves, minced
15 pcs. shallots, thinly sliced
12 pcs. dried or 5 pcs. fresh kafir leaves, chiffonade
2 pcs. siling labuyo
20 cm. lemongrass (white part only), thinly sliced
1/2 tbsp. calamansi juice
2 tbsps. light fish sauce
1 tbsp. coconut oil
Combine all ingredients in a mixing bowl. Serve fresh along with grilled or fried protein.
This story originally appeared in Northern Living, March 2018.