Hawaiian Chile Pepper Water with Soy and Fish Sauce

  • Cook

    1 day


By SAVEUR Editors

Published on April 25, 2019

Soy sauce and fish sauce provide the umami punch in this fiery condiment, which can be sipped alongside rich dishes or drizzled on top.

What You Will Need


  • 2 Tbsp. apple cider vinegar
  • 1 tsp. soy sauce
  • ½ tsp. fish sauce
  • 1 bay leaf
  • 2 cloves crushed garlic
  • 4 chopped Hawaiian or Thai chiles
  • 10 oz. water
  • 1 tsp. Hawaiian or coarse sea salt


Step 1

Place 2 tablespoons apple cider vinegar, 1 teaspoon soy sauce, ½ teaspoon fish sauce, 1 bay leaf, 2 crushed garlic cloves, and 4 chopped Hawaiian or Thai chiles—or more to taste—in a sterilized bottle or jar.

Step 2

In a small pot, bring 10 ounces water and 1 teaspoon Hawaiian or coarse sea salt to a quick boil. Pour the boiling water over the rest of the ingredients, and let cool to room temperature. Cover and refrigerate for 24 hours before consuming. Keeps indefinitely.

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