Fish Dipping Sauce

Well, yeah.... we like this with fried fish, but you can always have it with other stuff... maybe some grilled shrimp, baked crabs .... whatever you think that needs dipping.
This is another one of the "must-haves" in my family. I wouldn't suggest storing it for too long, as raw onions don't keep too well. Since it's such a simple recipe and needs no cooking, it can be made shortly before consumption.
As with the sambal belacan recipe, there is no specific amounts for this. The main ingredients are listed and you just add as you please. Just don't make it too runny. Oh, and the bird's eye chilly on top? That's just for illustration purposes only but, hey, go ahead, if you like the hot stuff. By the way, did you know that fresh milk actually calms a burning tongue? Just thought that bit of information might come in useful .........


INGREDIENTS

onions / shallots
chillies or you can just substitute with some sambal belacan
belacan granules, if not using sambal
calamansi limes
Sweet caramel soy sauce


METHOD

Thinly slice onions or shallots and chillies (seeded, if using). Squeeze calamansi limes for juice and thinly slice the peel. (Peel is optional). Discard seeds.
Mix everything together. Taste, and if needed, add more chillies / sambal for more heat, more lime juice for tartness.
Leave in refrigerator for about 30 mins for all the flavors to combine before serving.