This versatile, quick and flavorful sauce works equally well over chicken, salmon or sea bass. It comes together in minutes and adds a bright, creamy finish to grilled or pan-fried fish and poultry.
Serves: 2
Prep: 1 min
Cook: 3 mins
GF, DF, VG, V, RSF
Ingredients:
- 1/2 teaspoon coconut oil
- 1 garlic clove, crushed
- 1/2 thumb-size piece fresh ginger, thinly sliced
- 1/2 tin coconut milk (use the thicker creamier part if possible)
- Juice of 1/2 lime
- Zest of 1/2 lime
- Pinch of salt and freshly ground black pepper
Method:
Heat the coconut oil in a small saucepan over medium heat. Add the crushed garlic and let it sizzle for a few seconds until fragrant. Add the sliced ginger and cook for about a minute to release its aroma, taking care not to burn the garlic.
Reduce the heat to medium-low and pour in the thicker part of the coconut milk. Stir in the lime juice and lime zest, then season with a pinch of salt and pepper. Bring gently to a simmer and cook for another minute so the flavors meld and the sauce slightly thickens.
Tip: Coconut milk consistency varies by brand. If the sauce remains too thin, whisk in a small amount of brown rice flour or your preferred gluten-free thickener to achieve the desired texture. Adjust seasoning and lime to taste before serving.