Ginger-Lime Sauce

After being forced to leave so many recipes uncooked that required a mortar and pestle, I finally bought one this weekend. Perhaps I was inspired by the spring weather, spring forward, and spring sprouts.

 

A kitchen tool that is both easy to clean and versatile, I honestly don't know why I didn't purchase a mortar and pestle earlier. During a recent trip to the local library I borrowed The Flavors of Asia by Mai Pham and the Culinary Institute of America. A collection of recipes from China, India, Japan, Korea, Singapore, Thailand, and Vietnam, I knew I had to take a recipe or two for a spin. The first recipe that caught my eye- Ginger-Lime Sauce which was served with pan-seared fish.  I prepared the book's pan seared fish recipe with snapper (salmon, snapper, mahi mahi, halibut, or black cod are suggested) which I topped with the Ginger-Lime Sauce prior to serving, but, after preparing the dish their way, I feel you could grill the fish and have a equally good and more healthy meal. Additionally, I served the fish on a bed of greens (lettuce, thai basil, cilantro, cucumber, and green onion) and used  the sauce as a light dressing. This sauce is so delicious and versatile I bet it would also be lovely on scallops, shrimp, or as a dipping sauce for fresh spring rolls.

Ginger-Lime Sauce

1 tablespoon white sugar
2 cloves of garlic, chopped
1 serrano chile, chopped
3 tablespoons minced ginger
3-4 tablespoons fish sauce
3 tablespoons lime juice (~2 limes)
2 tablespoons water

-Grind the garlic, chiles, ginger, and sugar to a paste using a mortar and pestle.
-Transfer to a small mixing bowl and stir in the lime juice, fish sauce, and water. Let rest for 15 minutes before serving.

Update:
- You can grind the garlic, chiles, ginger, and sugar using a blender. Not only is this method faster, it will produce a much smoother sauce. You can also mix in the lime juice, fish sauce, and water in the blender.

Adapted from The Flavors of Asia, Mai Pham