2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi vinegar
1-ounce mirin
8 ounces coconut milk
Fish sauce, to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro, chopped fine
2 limes, juiced



    In a hot, small sauce pot, add canola, garlic, shallots, lemon grass and ginger. Sauté until shallots are translucent but have no color. Deglaze with sushi vinegar and mirin and reduce by half. Add coconut milk and reduce by half until thick. Remove from heat and let cool to room temperature and strain through a chinois. Finish by seasoning with fish sauce, sambal, cilantro and lime juice.