China Sea Seaweed Chutney
Prep 5 min Total 25 min
China Sea Seaweed Chutney © kvalifood.com
A warm, savoury-sweet chutney made from dried seaweed cooked down with honey, soy sauce, and fish sauce until the leaves nearly dissolve into a thick, glossy sauce. It has a deep umami flavour with a touch of sweetness and ginger. Serve it warm or at room temperature alongside seafood.
Ingredients
- 3½ oz (100 g) Dried seaweed
- 2 tbsp Honey
- 1 tsp Black soy sauce
- 2 tbsp Nuoc mam
- 1 tsp Sugar
- ¼ oz (5 g) Ginger julienne
Directions
Rinse the dried seaweed thoroughly and sort through it, discarding any debris.
Place the seaweed, honey, black soy sauce, nuoc mam, sugar, and ginger julienne in a small saucepan. Add about one glass of water.
Cook over low heat, stirring occasionally, until the seaweed leaves have almost completely broken down into a thick sauce. This takes roughly 15-20 minutes.
Taste and adjust the seasoning. If the chutney becomes too thick, add a splash more water.
Notes
- Serve warm or at room temperature as a sauce for seafood dishes.
- The consistency should be somewhere between a chutney and a thick sauce - not runny, but spreadable.
See Also
Coconut and Chilli Jam Dressing (Nước sốt dừa và tương ớt)
Chilli Oil (Dầu ớt)
Chilli Preserved with Ginger
Sa Tế — Vietnamese Lemongrass Chilli Oil (Ớt Sa Tế)
