Tirk Prahok (Preserved fish dipping sauce)


240 ml (1 cup) water.
30 ml (2 tbsp) creamy style fermented/preserved fish paste “prahok”. ( 2 tbsp is a conservative estimate of optimal amount of prahok. (3 tbsp is probably the most enjoyed optimum). This allows easy adjustment and not an over-powering prahok flavour for the majority of eaters)
30 ml (2 tbsp) minced fresh lemon grass.
30 ml (2 tbsp) fresh lime juice.
1 Tablespoon sugar.
1 Tablespoon cooking oil.
1 Teaspoon grounded fresh chilli paste. 
2 Gloves garlic. Minced.
3 Chopped fresh hot chilli. (Option).
60 ml (¼ cup) crushed, roasted, unsalted peanut. (Option).


Heat up a small saucepan to medium high temperature.
When the saucepan is hot, pour cooking oil and immediately add garlic and lemon grass. Stir.
Pour water into the saucepan, when the water boiled, stir in “prahok” in.
Remove from the stove before adding sugar, lemon juice and chilli paste.
Taste the sauce, and increase  "prahok" or sugar to your liking. 
Top with chopped chilli and peanut before serve.