Fran's Ginger Lime Soy Sauce for dipping

[buzzard767]

DW has been making this for ages and we use it for dipping fish and meats as well as a rice sauce.

2 garlic cloves - pressed
1 tsp chili bean sauce
2 Tbl fresh ginger minced
1/2 cup soy sauce
1/4 cup water
1 1/2 Tbl sugar
2 limes juiced with pulp
3 Tbl fresh cilantro minced

Place the garlic, chili paste, and ginger into a mortar and grind to a paste.
Transfer into a sealable glass jar and add the remaining ingredients.
Mix until the sugar is dissolved.

The sauce may be refrigerated for up to two weeks.

 

[sattie]

Wow... this sounds like something I could eat by itself... so the chili paste you refer to here, your talking about the red stuff right?

 

[buzzard767]

Wow... this sounds like something I could eat by itself... so the chili paste you refer to here, your talking about the red stuff right?

Yeah, reddish-brown. We use Lee Kum Kee Chili Bean Sauce (Toban Djan). Fran says you can find it anywhere.

 

[Calicolady]

Sounds good, Buzz. Sounds quizi Cubano, no?