2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
2 tablespoons all-natural smooth peanut butter
chili sauce, to taste
one clove garlic, finely minced or pressed
Serves 2 to 3. Can be scaled up or down as needed.
In a small bowl, combine all the ingredients. Whisk to emulsify, then drizzle just before serving over raw or cooked vegetables, fish or shellfish, or meat.
Note: Because fish sauce is fairly salty, make sure you go easy on the salt content of the basic dish.