Eds Caribbean Fish Sauce Recipes

ED'S CARIBBEAN FISH SAUCE

Steps:

• Heat small sauce pan on medium flame and add olive oil.
• Saute onions for 3-4 minutes.
• Add garlic, jalapenos, and lime zest and sauté for 2 minutes.
• Add chicken broth and lime juice and reduce by 1/3.
• Add salt and pepper to taste.
• Add ½ coconut milk and reduce 5 minutes. Continue to add coconut milk as needed. (This will depend on your taste, if you like thinner or thicker sauces.).
• Finally, whisk in the butter and remove from the heat, add cilantro and chives.
• Serve over fish or on the side.

CARIBBEAN CREOLE SAUCE

Steps:

• In a medium heavy-based saucepan, heat oil over low heat. Add onions, green pepper, garlic and chilies; saute until the peppers are soft.
• Add salt, pepper and tomatoes. Cook about 10 minutes over low heat, stirring occasionally.
• Add tomato paste and wine and simmer, stirring occasionally.
• Serve hot.

CARIBBEAN SAUCE FOR CHICKEN OR PORK

Steps:

• In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
• Pour desired amount of sauce into small bowl.
• Brush on chicken or pork frequently the last 10 minutes of grilling.
• Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
• Store unused portion of sauce in refrigerator up to 3 weeks.