Recipe courtesy of David Rosengarten

Ginger-Lemon Sauce

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  • Total: 15 min
  • Prep: 15 min
  • Yield: About 1/4 cup sauce
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1 2-inch knob gingerroot, peeled

4 teaspoons freshly-squeezed lemon juice

4 teaspoons Thai fish sauce

1 teaspoon granulated sugar


  1. 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.;