Anti Inflammatory Lemon Dill Fish Sauce
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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.
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