This versatile paleo stir-fry sauce can be used in salads, stir-fried vegetable and protein dishes, as a marinde or dipping sauce with sushi.
- 1 teaspoon grated garlic (about 1 large clove)
- 1 tablespoon grated ginger (small knob)
- 1/3 cup coconut aminos
- Juice of 1/2 lime
- 2 tablespoons fish sauce
- 1 1/2 tablespoons honey or coconut syrup
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- Optional: 1/2 long red chilli, finely diced (if you like a bit of heat)
Combine all ingredients and store in an airtight jar or container in the refrigerator for up to a month. The salt in the sauce will preserve all of the ingredients quite well. It will become more pungent with ginger and garlic as time goes by.
Tamari sauce can be used instead of coconut aminos (don’t add the salt in this case).