6 tb Thai fish sauce

5 tb Thinly sliced scallions

3 tb Fresh lime or lemon juice

3 tb Finely chopped cilantro

1 1/2 tb Minced serrano chilies

2 ts Roasted chili paste

1/2 ts Minced garlic

Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days.Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.