This is a fantastic combination. I first tasted this sauce at my friend Lynn Sullivan’s house. We were co-chairs of the wine tasting committee for the YWCA, a tough job but somebody had to do it, and always served dinner when hosting. The sauce was outstanding although the original version also included shiitake mushrooms which I found a little unnecessary. At the time I was also co-chairing the YWCA Gourmet group with some other gorgeous friends. We used the sauce over seared Tuna and paired it with sautéed bok choy and wasabi mashed potatoes, did I mention my mashed potato obsession? It has been one of my favorite meals ever since. I now love serving this with swordfish, a little more eco friendly and slightly less expensive. I am sure it would be great with chicken too.
I am only really giving the recipe for the sauce. To be honest I just take all the ingredients and rarely measure anything out, it seems impossible to produce anything other than something fabulous. For the wasabi mashed potatoes, I simply add wasabi paste to mashed potatoes. Quite a lot or the taste is lost once you add the sauce. I also love baby bok choy. I buy one per person, trim and clean them, then cut each one in half lengthwise. I saute them in a pan with a little oil and finish with soy sauce. They do not take long, so cook just before you plan to serve. For four people 11/2 to 13/4 pounds of fish is more than enough. I pan fried mine at a high heat, but would also barbecue if it ever stops snowing and raining.
Ingredients for sauce- serves four
- Juice of one to two limes
- 2 Tbs cilantro, chopped
- bunch of scallions, trimmed and cut into thin slices- include green parts
- one inch of fresh ginger, chopped or more to taste
- 2TS soy sauce (or more to taste)
- 1 cup heavy or whipping cream
- 1 Tbs coconut oil or olive oil
Heat oil in a skilled and add scallions and ginger. Salute briefly, add soy sauce and cream and cook for a few minutes. Just before serving add lime juice and cilantro. All the ingredients are fabulous so just keep adding to suit your individual taste.
If you try this or any other recipe on this site I would welcome feedback. If you like this recipe feel free to pass on or forward or subscribe using the link below.