Coconut Ginger Sauce with Lemongrass and Cilantro
Sauces and Marinades • Japanese
Description
This sauce is served with fish dishes and added during cooking. It can be stored in the refrigerator for up to 2 days.
Ingredients
- Garlic 3 cloves
- Vegetable Oil 4 tablespoons
- Grated Ginger Root 1 piece
- Galangal 1 piece
- Water 15 fl oz
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Lemongrass 4 stalks
- Cilantro 2 tablespoons
- Coconut Milk 5 fl oz
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Heat the oil in a pan over low heat. Add minced garlic, grated ginger, galangal, and finely chopped lemongrass. Sauté for 6-8 minutes until soft and fragrant, but do not let it brown.
Step 2
Pour in hot water, bring to a boil, and add salt and sugar. Reduce the heat and simmer for 20 minutes until the volume is reduced by half.
Step 3
Add the coconut milk, cook for another 2 minutes, and remove from heat. Stir in the chopped cilantro and white pepper. Adjust seasoning with salt if needed.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!