This salty, zingy sauce is a great dressing for seared salmon or pan-fried mackerel. Stored in a sterilised screw-top jar, it will keep for up to 2 weeks in the fridge.
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Ingredients
- 1 garlic clove, grated or crushed
- 4 tbsp soy sauce
- 10g or 2cm fresh ginger, grated
- 1 tsp lemon juice
- 2 tsp mirin (from the world food aisle in supermarkets)
- 1 tbsp toasted sesame oil
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Method
- Put all the ingredients in a medium bowl and stir well.
- Use the sauce immediately, or chill until needed.
Nutrition
- 81kcals Calories
- 5.5g (0.8g saturated) Fat
- 1.1g Protein
- 6.5g (4g sugars) Carbs
- 0.1g Fibre
- 5.4g Salt
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