Such a versatile sauce to jazz up fish, tofu, chicken etc.

Ingredients

Bunch of coriander and basil leaves

2 tsp grated ginger

1 lime zest + juice

1 tbsp canola or sunflower or a light olive oil

3 tsp fish sauce

chilli (optional)

Method

Blend all together

I served it with white fish one night then tofu and rice for leftover lunch.

Adapted from Curtis Stone