Satay Sauce

Recommended with any White fish, best with Monk Fillet, Cod,
Hake, Halibut or Scallops

300ml/ 1/4pt Coconut Milk
4 tbsp Peanut Butter
1 tbsp Fish Sauce
Juice of 1/2 Fresh Lime
1 tbsp chilli powder
1 tbsp brown sugar


Add all ingredience to a pan, mix well. Slowly bring to boil
then turn down to a low simmer for 20mins. Stir regularly.


Serve with Thai Rice or Thin Noodles


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