Passion Fruit Gravy
Passion Fruit Gravy © kvalifood.com
A Vietnamese sauce for fish and seafood, built on fresh passion fruit juice. The tartness of the passion fruit gets balanced with fish sauce and a little heat from chilli powder. It’s a thin gravy - thickened with starch only if you want more body.
Ingredients
- Passion fruit juice (from fresh passion fruits)
- Nuoc mam (fish sauce)
- Pepper
- Powdered chilli
- Starch (optional, for thickening)
Directions
- Scoop the pulp from fresh passion fruits and strain out the seeds to get the juice.
- Heat the passion fruit juice in a small saucepan over medium heat.
- Season with nuoc mam, pepper, and powdered chilli to taste.
- If you want a thicker consistency, mix a small amount of starch with cold water and stir it into the sauce. Cook for another minute until thickened.
Notes
- No precise quantities - season gradually and taste as you go.
- Serve with grilled or steamed fish and seafood.
- The passion fruit provides both acidity and a floral aroma that pairs well with lighter proteins.
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