This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!
Recipe information
Yield
Makes about 1/2 cup sauce
Ingredients
1
/4 cup low-sodium soy sauce
1
tablespoon rice vinegar
2
tablespoons fresh lime juice
1
1/2 teaspoons sesame oil
1
tablespoon thinly shredded fresh ginger
1
green onion, green part only, minced
2
teaspoons black sesame seeds, toasted (see note)
Need to make a substitution?
Preparation
Step 1
1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
Step 2
2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.
Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.