LIGHT AND SLIM FISH SAUCE

Fish Dipping Sauce

This is a wonderful “light” dipping sauce that is full of delicate flavor. It works best with any white-meat fish filet that has been breaded or battered and fried. It is best made in quantities that will be used in one or two days in order to maintain a fresh flavor

Hardware:  Chef’s knife, two quart mixing bowl, wire whisk, two quart pot or two quart ceramic bowl

Ingredients: 

2 cups soy sauce

1 cup white vinegar

1 cup water

4 minced garlic clove

4 minced scallions

2 teaspoons dry ginger

2 teaspoons dry Coleman’s Mustard

1 teaspoon Thai chili paste or Sriracha Chili sauce

¼ cup honey

1. Procedure:

1. Combine all ingredients in a mixing bowl with a wire whisk, until the honey is dissolved.

2. Cook the ingredients on the stovetop to the boiling point in a two quart pot, OR in the Microwave on High for eight minutes in a two quart ceramic bowl (just until the contents heat enough to simmer and produce steam. Allow to cool to room temperature.

3. Store the sauce in a quart container in the refrigerator. It will hold flavorfully for one week under refrigeration.

Yield: one quart.