Low Sodium Lemon Dill Fish Sauce

Total time17 min

Prep time5 min

Cook time12 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
2 cloves garlic, minced
1 cup fish stock
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tbsp arrowroot starch
1 tbsp cold water
2 tbsp fresh dill, finely chopped
1 tbsp fresh parsley, finely chopped
¼ tsp sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp black pepper, or to taste

Instructions

1
Heat 1 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute. Watch closely so the garlic does not brown.
2
Pour in the fish stock and lemon juice, then add the lemon zest. Raise the heat to medium-high and bring to a gentle boil, then reduce to a steady simmer and cook until the liquid has reduced by about one-quarter, 5–6 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!