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
Method
Add all ingredience to a pan, mix well. Slowly bring to boil
then turn down to a low simmer for 20mins. Stir regularly.
Notes:
Serve with Thai Rice or Thin Noodles
