Andrew Zimmern's Bangalore-Style catfish dipping sauce

 From Andrew Zimmern :

• 1/2 cup thinly shaved shallots
• 1/4 cup thinly sliced red and green hot chiles (I like to use 2 red jalapeños, 4 serranos and a piece of a habanero to round out the heat. You can also use small red and green Thai chiles.)
• 1/3 cup soy sauce
• 1/4 cup chicken stock
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice
• 3 tablespoons Chinese rice wine
• 3 talespoons brown sugar, or more to taste
• 1 tablespoon minced ginger
• 3 thinly sliced garlic cloves

Man, this is good. I usually use just hot sauce but this is better. I started out with no sliced chiles and had one bowl of this stuff and one bowl of hot sauce. Put the two together and BAM for the magic. Maybe just sambal olek next time but lots of it.