This Thai dip goes really well with fish cakes or chicken (and pork) satay skewers.

You can even pour it over cooked, meaty fish such as halibut, cod or tuna steaks to give them a fragrant Asian twist.

Prep time
60 mins


  • 2 tablespoons of rice wine vinegar
  • 2 tablespoons of Haughton Honey
  • Juice of 1/2 a lime
  • 1 tablespoon of Thai fish sauce
  • 100g of cucumber, skinned, cored and diced
  • 50g of carrot, peeled and very finely diced
  • 1 banana shallot, finely diced
  • 1 small red chilli, de-seeded and finely sliced
  • 1 small green chilli, de-seeded and finely sliced
  • 2 tablespoons of water
  • 1 teaspoon of sesame seeds (optional)
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Simply whisk together the vinegar, honey, two tablespoons of water along the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer – however you like it.
  2. Add the cucumber, carrot, shallot, chillies and sesame seeds.
  3. Leave for 30 minutes to an hour for the flavours to develop.
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