Having just come back from Cambodia, Laos and Vietnam I have loved sampling the food, the new ingredients and flavours. Inspired by this journey, and the feijoas which have just come into season locally and which my lovely neighbours Gill and David have been bringing over, here is a fresh fruity relish. It's a combination of a vietnamese dipping sauce and fresh fruit. Nice to have alongside ham/cheese filled baguette and a small salad composed of lettuce, mint and thai basil.Or alongside some grilled fish.
1/2 cup each of finely chopped feijoa flesh, fresh pineapple, papaya.
1/4 cup of chopped coriander
1 garlic clove ( finely chopped)
3 teaspoons of castor sugar
the juice of 1-2 limes
5 teaspoons of fish sauce
1 teaspoon of soya sauce
a handful of chopped coriander leaves
1 sliced red chilli ( deseeded unless you like it very hot)
Mix the fruit and sauce together and enjoy!
These ingredients are flexible. Adjust the quantities to your own taste.
It will keep for a couple of days in the fridge,