GLUTEN-FREE SWEET, SOUR, SALTY, HOT SAUCE
A recent stop-over in Bangkok reminded me of a fabulously addictive recipe for a Thai inspired
Sweet, Sour, Salty, Hot Sauce which I have been making for years.
It is as perfect spooned over sustainably sourced salmon or ocean trout and served with rice and greens as it is over roast vegetables.
It does require a bit of fine slicing in its preparation but is seriously addictive and will keep in the fridge for months.
Rosie
SWEET, SOUR, SALTY, HOT SAUCE
Makes around 400ml
300 gm coconut sugar grated, finely chopped or shaved
Water
60 ml fish sauce
60 gm peeled, fresh ginger, finely julienned
20 red birds eye chillies, seeded and finely julienned
40 ml fresh lime juice
Heat the coconut sugar over a low heat, in a heavy-based saucepan, with a little water until the sugar has dissolved.
Cook without stirring, over a higher heat, until well caramelised.
Carefully add the fish sauce, ginger, chillies and lime juice and stir until well combined.
Transfer to sterilised jars and store in the fridge. The sauce will keep in the fridge for months.
SUSTAINABLY SOURCED SALMON WITH SWEET, SOUR, SALTY, HOT SAUCE
Serves 6
6 170gm pieces sustainably sourced salmon, skinned and boned
Sweet, Sour, Salty, Hot Sauce, at room temperature
Coriander leaves
Fried shallots
Steamed Rice
Green vegetables
Preheat oven to 170°C. Line an oven tray with baking paper.
Take fish out of the fridge at least 40 minutes before cooking.
Place fish on the prepared oven tray, transfer to the oven and cook for 8-10 minutes. Allow to rest for 5 minutes before serving.
Place a fish piece on each of 6 warmed plates, spoon over a tablespoon or two of Sweet, Sour, Salty, Hot Sauce ensuring some of the ginger and chilli comes with it. Top with a few coriander leaves and scatter the fried shallots around.
Serve steamed jasmine rice and green vegetables separately, along with a bowl of extra sauce. Just in case. It is addictive.
TIP:
For a simple but perfect vegetable accompaniment, we like to steam green beans and peas and toss with some garlic chives, sliced spring onions, julienned daikon radish, sesame oil and toasted sesame seeds.