The Quarantined Kitchen: May 20, 2020

Your Weekly Culinary Source

The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.

May 20, 2020: Thai Vinaigrette

I recently used this recipe as a fish vinaigrette for a crispy Barramundi filet, but it surely can be used on a Thai flank steak salad or any other sweet and sour dish.

Thai Vinaigrette


¼ cup fish sauce
¼ cup water
¼ cup sugar
2 T white vinegar
2 T fresh lime juice
2 t sriracha chili sauce
1 garlic clove, minced
2 T each, fresh cilantro and Thai basil, minced


  1. Combine all ingredients in a bowl and whisk together until sugar is dissolved.
  2. Store in glass container in refrigerator, up to one month.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at:

Be well – eat well!

Chef Steven M. Bright

Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.