Simon Miller's The Condiment

In culinary terms I guess you could say I was definitely looking for something – something with a flavor combination that I had in my head with lime juice and that slightly sweet smell of decay that you get in the bush. After experimenting it turned out that it was the combination of lime juice and palm sugar that got me to this elusive flavour. The chilli adds a kick and the fish sauce takes the edge off all that decay.


1 large handful or loose cupful of fresh Coriander including most of the stalks

1 Chilli of desired heat (seeds in, seeds out, whatever) or whatever chilli you have growing in the garden

1 tablespoon of fish sauce (I find that this ingredient needs the greatest accuracy as its fairly easy to blow the fish sauce stakes)

1 teaspoon palm sugar (grated to teaspoonful approximation)

2 tablespoons of fresh lime juice (generally seems to equate to a fully squeezed, average sized, lime)


Loosely chop coriander; finely chop chilli; grate palm sugar; mix together with fish sauce and lime juice in a bowl

Goes great with fish, noodles and pork. Gives a nice kick to a miso vegetable soup too.

Keep in the fridge and use within a week.