Ecomely

Language

Pisca Pika (spicy fish sauce): recipe illustration
Sauces & basics

Pisca Pika (spicy fish sauce)

A lively, spicy fish sauce made with onion and chili, brightened with a splash of vinegar. It traditionally accompanies rice dishes, fried fish or fritters.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

96 kcal per serving

Protein
10.4 g
Carbohydrates
3.9 g
of which sugars
3.2 g
Fat
4 g
of which saturated fat
0.7 g
Fiber
1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the onion and chop the chilies, removing the seeds if you want a milder sauce.
  2. Finely flake the cooked fish and put it in a bowl.
  3. Add the onion, chilies, diced tomatoes, oil and vinegar.
  4. Season with lime juice and salt, then mix well.
  5. Let it rest for 10 minutes before serving so the flavors blend.

Variations and tips

Mild version. Swap the hot chilies for red bell pepper for a colorful sauce with little heat.

More ideas

Dushi di sapoti (sapodilla jam)1 h · 6 serv. · budget-friendlyAyaka di Lechi (Ayaka di Lechi)2 h 30 · 6 serv.Ayaka di Pastechi (Ayaka di Pastechi)2 h 30 · 6 serv.Ayaka di Pisca1 h 20 · 4 serv.Ayaka di Pisca Sek2 h · 4 serv. · budget-friendlyBakalao Frit45 min · 4 serv. · budget-friendlyBakalao Stoba Pika (Bakalao Stoba Pika)1 h 10 · 4 serv. · budget-friendlyBakalao asou ku yuka (Bakalao Asou ku Yuka)1 h · 4 serv. · budget-friendly

Original Ecomely recipe.