3 ea garlic clove, minced
1/3 c vinegar
12 ea shallots, minced
1/2 c good salad oil
1 tb parsley, minced
1 pepper and salt to taste

Beat oil and vinegar together very thoroughly. Add pepper and salt and
green seasonings and beat thoroughly. Store in refrigerator and beat well
before serving for cold fish sauce. Use as sauce for baked redfish or
speckled trout poached in beer. Smoke trout for 1 hour then poach in
beer/water mixture. Tried in 1979 - Excellent