Serves: 4 - Time:
This idea is shamelessly stolen from the Rovi restaurant in London. A kumquat sauce is served with their famously delicious lobster crumpet. I can’t often get hold of kumquats but a trip to Costco of all places came up trumps. Most people go there for a wide screen telly and I come away with a bumper pack of kumquats. But back to the dipping sauce, which is packed full of flavour and will pep up all sorts of things. I have served it here with some juicy prawns but it is wonderful with all fish, chicken, lamb and even a creamy ball of burrata.
Ingredients
- 1/2 small red onion, peeled and very finely chopped
- 4 tablespoons rice vinegar
- 1 1/2 tablespoons caster sugar
- 1 1/2 tablespoons Thai fish sauce
- 4 kumquats, de-pipped and finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tablespoon finely chopped coriander
- 1 tablespoon finely chopped mint
Method
- Put the onion in a small bowl and pour over the rice vinegar. Leave to pickle for one hour.
- Add the remaining ingredients and stir well. Leave for about one hour for all the flavours to develop. Serve with prawns or grilled fish (see intro).
