Kumquat Dipping Sauce

Serves: 4 - Time:

Kumquat Dipping Sauce

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.


  • 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
Kumquat Dipping Sauce


  1. Put the onion in a small bowl and pour over the rice vinegar. Leave to pickle for one hour.
  2.  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).
Kumquat Dipping Sauce