COCONUT LIME
DIPPING SAUCE
2 ounces canola oil
1/2-ounce garlic, chopped
1-ounce shallot, chopped
1-ounce lemon grass, chopped
1-ounce ginger, chopped
4 ounces sushi vinegar
1-ounce mirin
8 ounces coconut milk
Fish sauce, to taste
1 teaspoon sambal, garlic-chili condiment
1/8 bunch cilantro, chopped fine
2 limes, juiced
In a hot, small sauce pot, add canola, garlic, shallots, lemon grass
and ginger. Sauté until shallots are translucent but have no color.
Deglaze with sushi vinegar and mirin and reduce by half. Add coconut
milk and reduce by half until thick. Remove from heat and let cool
to room temperature and strain through a chinois. Finish by
seasoning with fish sauce, sambal, cilantro and lime juice.
|