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Wednesday, June 23, 2010

Tangy Thai sauce

Makes about 1/2 cup

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This recipe doubles as a marinade or a sauce. If using to marinate meat, discard before cooking the meat. Fish sauce and black vinegar can be found at Asian markets.

This sauce is delicious drizzled over fish, shrimp, chicken, pork or vegetables.

1/4 cup rice vinegar

1/4 cup black vinegar

1/4 cup honey

4 cloves garlic, minced

1 fresh red chili, minced or finely sliced, or substitute  1/2 to 1 tsp. cayenne pepper or 1/2 Tbsp. Sriracha sauce (or to taste)

1 Tbsp. fish sauce

2 Tbsp. soy sauce

1 Tbsp. lemon zest

Optional garnish: fresh cilantro or sliced scallions


1. In a small saucepan, stir together all ingredients except the garnish until well blended. If you have time, you can mix this together ahead of time and keep it in the refrigerator to let the flavors meld.

2. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until sauce has reduced to the consistency of your liking. If in a hurry, you may thicken with a little cornstarch dissolved in cold water.

Adapted from About.com.

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