Go Back
Print
Photograph of Asian Fish Sauce

Asian Fish Sauce

Made in 5 minutes, simply by mixing together some sake, mirin, toasted sesame oil, dark and light soy sauce with some sugar, ginger, garlic and chilli flakes, this incredible sauce works with most types of fish and is as perfect for a quick supper after work as it is for the fussiest of guests at your smartest dinner party! Serves 4

Course Condiment, Dinner, Lunch, Supper
Cuisine Japanese
Keyword asian, fish sauce, japanese
Prep Time 5 minutes
Author Susan

Ingredients

  • 24g/6 cloves of garlic, peeled and finely chopped or crushed
  • 30g peeled fresh ginger, finely chopped or grated
  • 4 tablespoons cooking sake
  • 4 tablespoons mirin
  • 4 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 4 teaspoons roasted sesame oil
  • 2 teaspoon caster sugar
  • ½ teaspoon dried chilli flakes

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Peel and roughly chop the garlic. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the garlic by hand or use a garlic crusher.

  3. Peel and roughly chop the ginger. Blitz in a mini food processor until finely chopped. If you prefer you could finely chop the ginger by hand or use a fine grater.

  4. Mix the garlic and ginger with the remaining ingredients.

  5. To serve: heat the sauce in a pan and bring to the boil. Serve drizzled over your choice of fish and garnish with your choice from chopped spring onions, chopped coriander, sesame seeds and/or sliced red chilli

Recipe Notes

Equipment:

  • measuring spoons
  • small jug or bowl
  • chopping board and knife
  • mini food processor or garlic crusher and grater
  • small  pan