I have to say that this is My version of this Sauce, I don’t put mint in it and add a few extra things. The sauce goes great on so many things. I recently even made Cod with it as a part of the marinade. Look to the bottom for a couple of ideas.
I like to triple this and store it in a bottle in the refrigerator for up to 3 weeks!
FOR THE SAUCE:
INGREDIENTS:
2 ish Tbsp Basalmic vinegar.
1 Tbsp Shoaxing (shaow king) cooking wine or Sherry
1 1/2 Limes Juice ( 4 Tbsp).
2-3 ish Tbsp Sushi Rice Vinegar.
2 ish Tbsp Fish Sauce.
2 ish Tbsp Shoyu (soy sauce)
1/4 c Water.
2 tsp Palm Sugar ( or just 1 tsp Sugar with 1 tsp Monk fruit blend. )
3 cloves Garlic sliced or minced. . . 1 tsp minced Ginger.
3 Thai Chili/Birds Eye Peppers chopped fine (Or use 1 jalapeño Pepper, or 2 Serranos or fresno)
1 tsp Simply Asia Sweet Garlic Ginger Seasoning
1 tsp Sesame oil.
1/4 c chopped Basil
1/4 c chopped Cilantro
Mix together and set aside or even triple the batch and store in a glass container / bottle in the refrigerator for up to 3 weeks.
This is my original recipe that I use this sauce for.
Braised Pork Thai Style with Calrose Rice. IP.
next pic is using it as Marinade and sauce for White fish, in this case COD.
