Stem the chile. Split the chile in half, remove and discard the seeds and membrane. Finely
chop the chile. Combine the chopped chile, garlic and sugar in a mortar. Pound the mixture into a paste. Remove the
zest and
pith from the
lime, and discard. Add the lime to the chile mixture.
Mash well. Add the fish sauce and the water. Mix well. Serve as a seasoning agent instead of salt and pepper.
