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Lime-Soy-Ginger Sauce

By Ying Chang Compestine

5.0

(1)

This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!

Note

Sesame seeds can be purchased already toasted, but to toast your own, preheat the oven to 350°F (177°C). Spread the sesame seeds out on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. Watch them carefully so they don't burn.

Recipe information

  • Yield

    Makes about 1/2 cup sauce

Ingredients

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons fresh lime juice
1 1/2 teaspoons sesame oil
1 tablespoon thinly shredded fresh ginger
1 green onion, green part only, minced
2 teaspoons black sesame seeds, toasted (see note)

Preparation

  1. Step 1

    1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.

    Step 2

    2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.
TagsSauceCondimentDipAsianLimeCitrusFruitGingerHerbs & SpicesSideDinnerVeganVegetarianDairy FreeEasyQuickMake AheadNo-CookCookbooks
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