Lime and Chilli Dressing

Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad. Spoon over beef carpaccio for an Asian version or use as a dipping sauce for salt and pepper squid, dumplings, skewered barbecued prawns and seared tuna steaks.
¼ cup lime juice
3 tablespoons fish sauce
1 tablespoon grated palm sugar
1 clove garlic, finely chopped
1 red chilli, seeds removed, finely chopped
3 tablespoons peanut oil
Combine the lime juice, fish sauce and the palm sugar and stir to dissolve the sugar. Whisk in the garlic, chilli and the peanut oil. Taste and adjust with more sugar or lime juice if needed.
Use to dress noodle salads, Asian coleslaw, green papaya or calamari salad.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!