Coconut Ginger Sauce with Lemongrass and Cilantro
Sauces and Marinades | Japanese cuisine
⏳ Time
25 minutes
🥕 Ingredients
11
🍽️ Servings
4
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 - 17 fl oz
- Salt - 1 teaspoon
- Sugar - 2 teaspoons
- Lemongrass - 4 stalks
- Cilantro - 2 tablespoons
- Coconut Milk - 7 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.
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