Ginger Vinaigrette
Original recipe by: Leslie Brenner
This easy sauce — a ten-minute dazzler — turns any kind of fish (seared, grilled, roasted, poached) into a special event.
This recipe makes enough to sauce 2 servings. For more, just double, triple or quadruple the ingredients. You can make it ahead of time; if you prepare it more than a few minutes in advance, don't add the cilantro till just before you serve it.
Makes sauce for 2 servings.
Ingredients
2 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1 tablespoon freshly squeezed lime juice
1 1/2 tablespoons extra virgin olive oil
2 teaspoons toasted sesame oil
2-inch piece of ginger, peeled and cut into julienne
1 scallion (white and green parts), sliced thin
Instructions
In a medium bowl, whisk together the rice vinegar, soy sauce, fish sauce and lime juice, then whisk in the olive oil and sesame oil.
Add the scallion and chopped cilantro and stir to combine.
