Ginger-Lemon Sauce

Total Time:
15 min
Prep:
15 min

Yield:
About 1/4 cup sauce

Ingredients
  • 1 2 -inch knob gingerroot, peeled
  • 4 teaspoons freshly-squeezed lemon juice
  • 4 teaspoons Thai fish sauce
  • 1 teaspoon granulated sugar
Directions
  • Using a Japanese ginger grater or very fine holes on grater, grate ginger to make 2 teaspoons ginger shreds and juice. In a small bowl mix ginger with remaining ingredients. Let stand 10 minutes. Pour sauce through a fine strainer and serve with pan-fried scallops.


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