Lime Soy Ginger Sauce Recipes

BEEF WITH SOY SAUCE AND GINGER

Steps:

• On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes.
• Now cook your greens in salted boiling water until tender.
• While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.
• When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

LIME-SOY-GINGER SAUCE

Steps:

• 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
• 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.

GINGER-SOY-LIME MARINATED SHRIMP

Steps:

• Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
• Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

ASIAN LIME AND CILANTRO SAUCE FOR SALMON

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

SEA BASS WITH LIME GINGER SAUCE

Steps:

• Grate the zest from the lime and extract the juice.
• Combine the zest and juice with the ginger, soy sauce, oil, garlic, red pepper, and black pepper.
• Coat the fish with the sauce and broil or grill 3-4 minutes per side, rebasting several times.

TANGY GINGER LIME SALAD DRESSING

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

LIME AND SOY DIPPING SAUCE

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.

PORK TENDERLOIN WITH SOY, GINGER, AND LIME

Steps:

• In a medium bowl, combine soy sauce, vinegar, lime juice, oil, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
• Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145, 18 to 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing.

SOY-LIME DIPPING SAUCE

Steps:

• 1. Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

TOFU IN LIME GINGER SAUCE

Steps:

• Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary.
• Add next 4 ingredients and mix thoroughly. Transfer mixture to a shallow dish.
• Add tofu and toss to coat well.
• Cover and refrigerate 10 minutes.
• Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add tofu to skillet. Spread remaining marinade over tofu. Cover skillet tightly and cook over medium low heat 15 minutes until tofu is cooked throughout.

GRILLED MACKEREL WITH SOY, LIME & GINGER

Steps:

• To make the marinade, mix all the ingredients together and pour over the mackerel. Cover and chill for 30 mins.
• Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil. Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
• Cook the rice following pack instructions, then drain and toss with the spring onions and pepper. Serve with the mackerel.