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Sweet Chili Sauce For Fish
2tbs liquid glucose
100ml mirin or mirin dressing
zest of one lime
lime juice to taste
1 red chili sliced thinly
pinch of salt Put the syrup, mirin, chili and zest into a small pan over low heat and blend together. Add a pinch of salt, stir and allow to cool to lukewarm. Just before serving, stir in a few drops of lime to lift the sauce. Spoon onto the plate and place the fish on top. Spoon one helping over the fish, making sure it has plenty of chili and zest bits in it for decoration. Serve this sauce with any fish cooked in tempura batter, butterfly prawns (shrimp to the Americans) and especially with calamari and octopus. |
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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May, 2012
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